Step by step
Recipe for Dad's Egg Rolls by Chef Eric Tran of Falansai
For 15 egg rolls
- 1 lb ground pork
- 1/2 c shredded carrots
- 1/2 c sliced wood ear mushroom
- 1/2 c cooked vermicelli (cut into short pieces)
- 10g salt
- 15g sugar in the raw
- 15g fish sauce
- 3 whole eggs
- 5g mushroom powder
- 3g cracked white pepper
- 1 pack spring roll wrappers
Step by step
Thoroughly mix all ingredients for the filling in a large mixing bowl. This includes: ground pork, shredded carrots, sliced wood ear mushroom, cooked and cut vermicelli, salt, sugar, fish sauce, and 2 whole eggs.
Prepare the wrappers: separate the wrappers so they are not sticking and place under a damp paper towel.
Beat the remaining egg in a small bowl. Lay out one wrapper so its in a diamond shape and brush the top corner with egg wash.
Place approximately two tablespoons of filling into the middle of the wrapper, spreading it horizontally across but leaving an inch of room on both side corners. Fold over the two sides corners and roll the the spring roll from bottom up towards the egg wash side. Press to seal the egg roll.
To cook, heat oil in a deep pot to medium high heat. Gently place each egg roll into the hot oil and fry until golden. Cooking takes about 4-6 minutes.
Serve with your choice of dipping sauce and enjoy!