Making homemade egg rolls is a great way to enjoy a crispy and flavorful snack right from your kitchen. With fresh vegetables, noodles, and simple seasoning, you can prepare restaurant-style egg rolls that are both satisfying and easy to customize.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1 cup julienne or shredded carrot
- 4 cups thinly sliced green cabbage
- 1/3 cup thinly sliced green onions
- 1/2 cup thinly sliced brown mushrooms
- 1/2 teaspoon kosher salt
- 2 teaspoons sesame oil
- 2 tablespoons oyster sauce
- 2 ounces dry rice vermicelli noodles
- 1/2 cup frozen green peas, thawed and drained
- 6 ounces deli ham, thinly sliced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 14 egg roll wrappers
- 1 large egg mixed with 1 teaspoon water (egg wash)
- 2 cups vegetable oil for frying
Mustard Sauce (optional):
- 3/4 cup yellow or Dijon mustard
- 1/4 cup seasoned rice vinegar
- 1 tablespoon sriracha
Instructions
Start by heating vegetable oil in a pan over medium-high heat. Add garlic and ginger, then stir-fry for about 30 seconds until fragrant. Next, add carrots, cabbage, green onions, mushrooms, and salt. Stir continuously for a few minutes until the vegetables soften slightly.
After that, mix in sesame oil and oyster sauce. Let it cook for another minute, then reduce the heat to medium-low. Add the dry vermicelli noodles directly into the pan. Use tongs to mix them with the vegetables until they soften and blend evenly.
Transfer the mixture into a bowl. Then add peas, ham, cayenne pepper, and black pepper. Mix thoroughly to combine all ingredients. Taste and adjust salt if needed. Allow the filling to cool completely before using.
Once cooled, prepare your wrappers. Place one wrapper on a clean surface in a diamond shape. Brush egg wash along all edges. Spoon about one-third cup of filling onto the lower portion of the wrapper. Fold the bottom over the filling, then fold in the sides. Roll tightly and seal with the top edge. Repeat with the remaining wrappers.
Meanwhile, heat oil in a deep pan to 350°F (175°C). Carefully place egg rolls into the hot oil in batches. Fry for about 4 to 5 minutes until golden brown and crispy. Remove and place on paper towels to drain excess oil.
For the sauce, whisk mustard, rice vinegar, and sriracha together until smooth. Serve alongside the egg rolls for added flavor.
Tips for Perfect Homemade Egg Rolls
For the best homemade egg rolls, ensure the filling is completely cool before wrapping. This prevents soggy wrappers. Also, avoid overfilling, as it can cause tearing during frying.
Keep the oil temperature steady to achieve even browning. If the oil is too cool, the rolls absorb excess oil. If it is too hot, they burn quickly.
These homemade egg rolls are crispy on the outside and packed with flavor inside. They work well as appetizers, snacks, or even a main dish. With simple ingredients and a few techniques, you can enjoy a delicious homemade version anytime.
