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Mary’s Very Authentic Egg Rolls

Yield: 50 egg rolls
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes

Ingredients

Filling:

  • 2 packages vermicelli, or Muong Bean Thread noodles noodles (6 to 9 ounces total)
  • 3 pounds ground pork or ground turkey, or a combination
  • 1 head finely shredded cabbage, or a 10-ounce package of shredded cabbage
  • 4 large eggs
  • 3 egg whites, save the egg yolks for sealing the egg rolls
  • ½ pound finely shredded carrots, or a 10-ounce bag of shredded matchstick carrots
  • 2 medium onions, finely chopped

Sauce:

  • 2 tablespoons salt, I use coarse, kosher salt
  • 8-10 tablespoons oyster sauce
  • 4-5 tablespoons black soy sauce or regular soy sauce
  • 1 tablespoon black pepper
  • 2 tablespoons fish sauce
  • 50 spring roll pastry wrappers, not traditional egg roll/wonton wrappers

Instructions 

  • Put the vermicelli noodles in a large bowl and pour hot water over noodles and let soak for 15-20 minutes (if using boiling water, soak for 10 minutes). Once soaked, drain very well and chop noodles up a bit into 2-3 inch pieces (not too short).
  • Mix all the filling ingredients (noodles, meat, cabbage, whole eggs, egg whites, carrots and onions) in a large bowl. Hand mixing works best. Then add the sauce ingredients.
  • Mix together.
  • Pull apart spring roll pastry wraps. Leave main stack of wraps covered with a damp towel while rolling egg rolls. Lay the wrap so it is a diagonal in front of you. Put a large spoonful of filling about an inch above the bottom diagonal. Fold up the bottom triangle and tuck under the filling then proceed to roll up the egg roll, folding in the sides and tucking them in. Moisten the top triangle with the remaining egg yolks and roll/press to seal.
  • Heat vegetable oil to 365-375 degrees. Fry egg rolls until golden brown and cooked through, about 4-5 minutes. Turn the egg rolls so they don't overcook on one side. Drain on crumpled paper towels and serve with sweet chili sauce.