Thai Crispy Eggrolls Recipes

THAI CRISPY EGGROLLS

Thai Crispy Eggrolls image

Growing up my mom makes these homemade thai crispy eggrolls that is filled with fresh vegetables and meat, and then fried to a golden brown. This is a kid-friendly recipe and adults will love! This can also be for vegetarians by making it all vegetable. Great for parties and potlucks!

Provided by Jen Khoon

Time 2h

Number Of Ingredients 14

Ingredients

1 pkg shredded cabbage
1 pkg shredded carrots
2 c chopped onions
2 small finely chopped garlic
1 1/2 lb ground pork, chicken or turkey
3 bunch cellophane noodles
4 Tbsp sugar
1 Tbsp sea salt
1 Tbsp black pepper
1 Tbsp soy sauce, low sodium
2 tsp garlic powder
1 bottle vegetable oil
4 large uncooked eggs
1 pkg egg roll wrappers

Steps:

1. Pour vegetable oil in a pot half way and preheat oil to medium-low
2. Combine all of the dried ingredients in a large mixing bowl starting from the top of your list working your way down and stop at 2 tsp garlic powder.
3. Crack 1 Large egg into the mix
4. Now you are ready to mix all of the ingredients thoroughly together, making sure the meat is evenly distributed as well as the seasonings. Do this for about 2 minutes. (wear gloves that are designed for food, but not required)
5. Crack the remaining 3 large eggs into a bowl and set aside. (this is for sealing the ends when your wrapping to prevent the ingredients to come out during frying)
6. Now you are ready to wrap and roll your eggrolls. carefully peel the thawed and soft egg roll wrapper one by one, (have a hot damp towel ready to cover the wrappers to prevent from drying out)
7. place one single wrapper on a flat surface like a diamond shape with a corner pointing towards you. Grab a tablespoon and a half of the filling onto this corner and spread the filling out, making sure there are no filling hanging out.
8. You can follow the picture instructions on the package of the egg roll wrappers on how to roll and wrap successfully. the key is to make sure that the eggrolls are tight with no air pockets inside. (when frying oil tends to get in there to create a soggy filling)
9. Repeat this until all of the wrappers and fillings are gone. If you find that you have some filling left over, you can stir fry this and eat it or put in the freezer for later use.
10. Once all of your eggrolls are wrapped, you are ready to fry. Place 4-6 pieces of eggrolls into the pot of oil to fry. Do not overcrowd. Fry the eggrolls for a few minutes until a good golden brown color on each side.
11. After this drain on a paper towel tray to cool off. You are now ready to eat your eggrolls!
12. Another thing I wanted to add, if you did not want to fry them all at once, they are freezer friendly up to 2 months. and If you wanted to reheat the ones you have fried, throw it in the oven to 350 to crisp up. You can also make a dipping sauce to go with it.

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