Crispy Homemade Egg Rolls Recipe

Instructions:

Prep the Glass Noodles (if Using):

Cook 2 packs of bean thread noodles in boiling water for about 2-3 minutes. I'm using the thick bean thread like they used in Korean Jap-Chae. This depends on what kind of bean thread you will use. If you are going to use the regular vermicelli noodles, you can simply soak them in hot water for about 5 minutes.

Prep the Extender:

Soak the Mung Bean overnight to make it soft (optional). Or you can use Jicama cut in cubes.

Cook the Fillings:

Over medium heat, saute garlic and onions. Once the onions look transparent, add the ground beef or pork and stir to cook.
Add the 1 tablespoon sweet soy sauce (Kecap Manis), continue to stir fry to mix it with the ground beef.
Add the julienned carrots, soaked mung beans and mix to cook.
Now, you can put the bean thread, cutting them into quarter to make it easy to mix altogether. Add the remaining 1 tablespoon sweet soy sauce ( Kecap Manis) and fish sauce according to your taste. You can add the brown sugar but this is optional. If you are using the sweet soy sauce, you don't need to add sugar.
Add the roasted sesame oil. Cut the tofu into small squares and drop into the mix.
Cook for another 1 minute or until the tofu is cooked and you're ready to roll.

Wrapping Tip:

Place the cooked fillings in the strainer and let them drain for about 5 to 10 minutes or until no liquid drips. Or you can prop the filling container and make it in a tipped position so the liquid draws at the bottom of the bowl instead on the fillings.

Cook the Egg Roll:

Preheat oil to 375° F. Combine flour and water in a small bowl.
Lay out one egg roll wrapper with a corner pointed towards you. Place 2 tablespoons of the filings in the center. Use your finger to spread a little bit of the flour mixture along the edge.
Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
Fry the egg rolls until golden brown and crispy turning occasionally. Serve with your favorite dipping sauce.

Notes:

Mung bean as substitute:

Our family loves mung bean that’s why I used them for this recipe besides, they work great as an extender. They are nutritious and yummy as well. I used to cook this dish using Jicama but it contains a lot of water, therefore you need to squeeze it out before adding to the mixture.

If you're using jicama, here’s an extra tip:

For the jicama, take an extra step and salt it, then microwave it for about 20-25 seconds. You can then squeeze out the moisture in it, too. That was the key to getting a crisper egg roll. With those few changes, your egg rolls will be crispier than ever.

Nutrition Information:

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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