why make this recipe
Crispy egg rolls are a delicious and crunchy snack that everyone loves. They are perfect for parties, family gatherings, or just a fun evening snack. This ultimate crispy egg roll recipe combines the flavors of smoked beef bacon, fresh veggies, and savory seasonings, making each bite a delight. Plus, making them at home allows you to customize the filling to your liking.
how to make The Ultimate Crispy Egg Rolls
Ingredients
- 40 frozen egg roll or spring roll wrappers (8"x8", thawed)
- 3 oz vermicelli rice noodles (Chinese angel hair rice sticks)
- 1 lb ground smoked beef bacon
- 8 oz mushrooms (brown or white)
- 1 medium onion (finely chopped)
- 2 medium carrots (grated or cut into matchsticks)
- 4 cups green cabbage (thinly sliced)
- 2 tsp salt (or to taste, divided)
- 1/2 tsp black pepper (or to taste)
- 1 1/2 Tbsp soy sauce
- 1 tsp sesame oil
- Peanut oil or Canola Oil for frying (2-3 inches of oil)
- 1 egg (beaten for sealing egg rolls)
Directions
Start by placing the rice noodles in a large heatproof bowl. Pour steaming hot water over the noodles. Use forks to separate them and let them rest for 5-7 minutes until they soften. Rinse with cold water, drain well, and then chop the noodles into 1-inch pieces. Transfer to a large mixing bowl.
Next, heat a deep skillet over medium/high heat. Add 1 tablespoon of oil and sauté the ground smoked beef bacon until it’s fully cooked. Season with 1/2 teaspoon of salt and then transfer it to the mixing bowl with the noodles.
In the same skillet, add 2 tablespoons of oil. Then add the sliced mushrooms, diced onions, and shredded carrots. Sauté until they are softened, about 5-6 minutes. Add the 4 cups of cabbage and sauté just until wilted, around 2 minutes. Season with another 1/2 teaspoon of salt before moving everything to the mixing bowl with the noodles.
Now, season the egg roll mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 1/2 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Since the filling is fully cooked, taste it and adjust the seasoning, if needed. Make sure to drain any excess liquid from the filling.
To wrap the egg rolls, peel back one wrapper and place it in a diamond shape on a clean surface. Cover the remaining wrappers with a damp paper towel to prevent drying out. Add 1/4 cup of filling onto the bottom third of the wrapper. Fold the bottom corner over the filling and tuck it underneath. Roll tightly towards the center, then fold in the sides. Roll again and brush the last flap lightly with beaten egg to seal. Repeat with the remaining egg rolls, keeping them covered with plastic wrap.
Heat oil in a Dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until they are golden brown and crispy. They should sizzle in the oil. Keep the oil temperature between 340-350˚F during frying. Transfer the egg rolls to a wire rack and let them cool for 15 minutes before serving with your favorite sauce.
how to serve The Ultimate Crispy Egg Rolls
Serve the crispy egg rolls hot with dipping sauces like soy sauce, sweet and sour sauce, or spicy mustard. They make a great appetizer or snack for gatherings.
how to store The Ultimate Crispy Egg Rolls
If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, place them in an oven at 350˚F for about 10 minutes to restore their crispiness.
tips to make The Ultimate Crispy Egg Rolls
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Try to fill the egg rolls tightly but not overstuff them to prevent tearing.
- Use different types of meat or veggies based on personal preference.
variation
You can easily customize the filling by using different meats, like chicken or vegetables such as bell peppers or bean sprouts for a vegetarian option.
FAQs
1. Can I bake the egg rolls instead of frying them?
Yes, you can bake them at 400°F for about 20-25 minutes. Brush them with oil to help them get crispy.
2. Can I freeze the egg rolls before frying?
Absolutely! You can freeze the raw egg rolls. Just make sure to separate them with parchment paper to prevent sticking.
3. What dipping sauce goes best with egg rolls?
Soy sauce, sweet and sour sauce, or peanut sauce are popular choices that pair well with crispy egg rolls.
Crispy Egg Rolls
Ingredients
For the Filling
- 1 lb ground smoked beef bacon
- 8 oz mushrooms (brown or white)
- 1 medium onion (finely chopped)
- 2 medium carrots (grated or cut into matchsticks)
- 4 cups green cabbage (thinly sliced)
- 3 oz vermicelli rice noodles (Chinese angel hair rice sticks)
- 1.5 Tbsp soy sauce
- 1 tsp sesame oil
- 1 egg beaten for sealing
- 2-3 inches Peanut oil or Canola Oil for frying
For Seasoning
- 2 tsp salt (or to taste)
- 0.5 tsp black pepper (or to taste)
For the Wrappers
- 40 pieces frozen egg roll or spring roll wrappers (8"x8", thawed)
Instructions
Preparation
- Place the rice noodles in a large heatproof bowl and pour steaming hot water over them. Let them rest for 5-7 minutes until softened. Rinse with cold water, drain well, and chop the noodles into 1-inch pieces. Transfer to a large mixing bowl.
- Heat a deep skillet over medium/high heat. Add 1 tablespoon of oil and sauté the ground smoked beef bacon until fully cooked. Season with 1/2 teaspoon of salt and transfer to the mixing bowl.
- In the same skillet, add 2 tablespoons of oil and sauté the sliced mushrooms, diced onions, and shredded carrots until softened, about 5-6 minutes. Add the cabbage and sauté until wilted, around 2 minutes. Season with another 1/2 teaspoon of salt before transferring to the mixing bowl.
- Season the egg roll mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 1/2 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Drain any excess liquid from the filling.
Wrapping
- Peel back one wrapper and place it in a diamond shape on a clean surface. Cover the remaining wrappers with a damp paper towel.
- Add 1/4 cup of filling onto the bottom third of the wrapper. Fold the bottom corner over the filling and tuck it underneath. Roll tightly towards the center, then fold in the sides. Roll again and brush the last flap lightly with beaten egg to seal. Repeat with remaining egg rolls.
Frying
- Heat oil in a Dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Maintain oil temperature between 340-350˚F during frying.
- Transfer the egg rolls to a wire rack and let cool for 15 minutes before serving.
