Blooming flavor. Delectable display. Mouthwatering bites. Big-batch grabs. Oh, holy, Asian goodness. This self-crafted Vietnamese egg rolls recipe is like the Rolls-Royce of Asian cuisine. It’ll just work out facilely, one way or another. You have my promise.
Believe it or not, I’d never ever in my life made myself an edible something-roll.
Well of course, I’ve been through rolls this and that. I’ve also gotten along with people who are so-called experts about Asian cuisine food pairs theory. From what I’ve known, the East’s vogue is pretty much different from our habits of combining ingredients of similar flavors together.
So basically, I didn’t think this is the one that I would like to task myself with at the first place. But still, here we are.
I kicked it off by trying my best to abridge from most of what I’d come across online. I came with total solace, and at the same time – hoped that it wouldn’t be too much of a burden for me to handle. Obviously, flavor comes first. So yeah, it did take me a masterstroke to break down the formula.
Unfolding the Scrumptiousness of Egg Rolls
The very first egg rolls recipe was born and inherited the quintessence from both Chinese and America’s gastronomies back in the 30’s in New York. As fascinating as their crunchiness is, these taste-saving treats truly carried out the round-up spirit cross-culturally.
With many similarities to Hong Kong’s traditional ‘spring rolls’, egg rolls were collectively adapted to American culture by using local ingredients. Soon after, the invention was assessed at its true worth by appetizers widely.
Times after times, the original deluxe ingredients have been replaced with just anything that’s fresh, tasty and well-cooked. Nowadays, there are countless of variants of egg rolls due to diners’ palate worldwide getting more and more distinctive.
And, surprise! The treat I’m about to bring in is actually a fairly genuine Vietnamese version of egg rolls. Buds, let’s move on.
How can Vietnamese Egg Rolls be any different?
Commonly, Vietnamese egg rolls are wrapped with rice paper rather than wheat base wrapper as those of Chinese version. Though both types contain a fair amount of chopped vegetables and can be super versatile with either pork or leaner meats filling, the rice paper still shows its significant features.
The rice paper for Vietnamese egg rolls is more crispy and light, yet still maintain a pleasant level of bubbliness and chewiness.
What makes up the filling should be worth noticing too. Generally, Vietnamese egg rolls tend to focus on the balance between ingredients and avoid not to be too greasy or stuffed with too much veggies. There could be mushrooms sometimes.
What Is The Proper Type Of Egg Rolls Wrapper?
Egg rolls hit the homerun for their crispness. Yes, it’s true that you don’t need to be superbly clever at hands to make some crunchy-munchy ones. Actually, it’s the wrapper that matters.
Nowadays, rice papers come out in multiple shapes from countless of different brands. So please be noted that the wrapper used for egg rolls is of a particular kind itself.
Pasta sheets or spring rolls/dim sum wrapper will totally be the false choice here. Though some of them are said to be made from all-purpose flour, but well, not that all, at least to egg rolls. Anything that is doughy and bubbly can only make your rolls soggy and marshy.
The wrapper for egg rolls are a whole different thing. It’s primarily made from wheat flour and green peas powder and is much lighter and thinner. Search for ‘rice paper’ or ‘egg rolls rice wrapper’ at any food store nearby and you got your first step correct.
How To Make Egg Rolls – A Recipe For Every Picky Eater
So let me tell you where the myth is. These baby rolls of mine were not just little deep-fried somethin’-somethin’. I can swear that it’s worth whipped up in 10 minutes, for real (yeah, I’d lowkey thank god for that).
You can get a bowl of rice to go alongside your egg rolls. You might get wild in late shifts and decide to unfreeze some of them on a heated pan. You might also stuff in some standbys you got from grocery store and just, you know, dine.
I wouldn’t doubt that this might be the only versatility you’ll be in need in the next few dog days’ shindigs.
Whatever. Be unpredictable, it’s legal.
Get rolled in, shall we?
Vietnamese Egg Rolls Recipe
- 2 eggs
- 1/2 cup wood ear mushroom
- 1 cup ground pork
- 2.8 oz carrots 1 medium
- 1/2 taro root
- 1 tsp pepper
- 1 tsp salt
- Rice papers
Step 1: Make the filling
- 1. Finely shred wood ear mushroom, carrot and taro.
- 2. Beat the egg and separate the york from the white. Save both for later.
- 3. Mix together ground pork, taro, egg yolk and carrot in a bowl.
- Add peppers and salt and marinate them in 10 minutes by hands until perfectly mingled.
Step 2: Wrap the rolls
- 1. Place a rice paper on a dry, flat surface. Rotate it a bit so you look at it in a diamond shape.
- 2. Use a pastry brush or simply your fingers to brush egg whites all over the wrapper. This helps soften its texture for easier rolling.
- 3. Scoop a tablespoon of filling near the bottom of the nearest corner to you. Lift the bottom up and start rolling until it covers up all the filling.
- 4. Fold over the left side and the right side one after another, towards the center. Remember to pull both sides tightly, but not too tight, because the paper could be torn into small holes (which will make it messy once you bring your rolls to fry).
- 5. Keep folding it up to the other corner, and carefully tuck the wrapper as you’re rolling to keep it tight enough.
- 6. Once finished, lay it side down and let chill. The seam will seal itself as the egg white wash begins to dry.
Step 3: Fry
- 1. Fill the frying pan with an inch of high-heat cooking oil. Heat the oil to 350°F (175°C).
- 2. Gently slide the raw egg rolls in, seam-side down.
- Fry each side for 2 minutes and keep turning occasionally until they’re golden brown and crispy.
- 3. Put them out on wire rack or paper towels to drain oil.
Step 4: Serve
- Serve the rolls onto plate immediately when they’re still hot. Occasionally, put on some slices of cucumber and tomato for an appealing display.
- Use only one wrapper for each roll if you desire the best crispiness. The more layers you add, the more chewy they’ll get.
- Roll small and tight. Don’t stuff in too much filling, and try to spread them evenly according to the wrapper’s size. Also, try not to leave spare sections of the wrappers afterwards. This way, either your filling will fall out while frying or your final result will come out just grittily weird.
- You can totally freeze the unfried rolls to preserve them overnight. But once taken out of the fridge, these frozen rolls need to get back on the fry pan right away. Don’t let them unfreezed naturally beforehand, because it’ll just gross.