We had a family in our church growing up that made the most amazing egg rolls and I always wanted to learn how to make them.
A while back Matt came home from work with instructions from his co-worker Nu about how to make Laotian Egg Rolls. I’m not Laotian so I’m definitely not an expert, but we made these for our house church and they turned out amazing. Yummy!
Laotian Eggs Rolls
2 lb. ground pork (I substitute ground turkey)
Bean Thread Noodles
Dried black mushrooms (I use fresh shitake mushrooms)
Spring roll wrappers
You’ll find the best price and best products for the 3 products below at an Asian store (spring roll wrappers, fish sauce, bean thread).
Here’s what you need to do:
Take the spring roll wrappers out of the freezer so they’re ready when you need them.
Brown ground pork or turkey.
Soak bean thread in water for 10 minutes (I use 2 of the little packs.)
Shred 2-3 cups of carrots.
Chop cabbage (2-3 cup worth)
Chop green onions (about a bunch)
Remove bean thread from the water and cut it up with a scissor.
Put carrots, cabbage, green onions, bean thread and 1 cup chopped mushrooms in large bowl.
Add 3 eggs, 2 teaspoon salt, 2 teaspoon sugar, 1/4 teaspoon pepper, 1 Tablespoon fish sauce, and 2 crushed garlic cloves.
Add ground turkey or pork.
This is the key: you need to massage the mixture with your hands to get everything blended together.
After it’s well blended, place a wrapper in front of you like this, put egg whites on the top edge (the side away from you), and add the mixture as shown in the picture.
Fold up the bottom edge of the wrapper.
Fold in both sides. Make sure to keep everything tight.
Roll up to the far end.
Repeat until you’re finished with all the egg rolls.
It’s time to fry the egg rolls. Heat 2 to 3 inches of canola oil in wok or deep pan to 325 to 350.
Float the rolls in oil and fry 5 to 6 minutes per side or until golden brown.
Remove the egg rolls from the oil (be very careful). Place them on a paper bag that you’ve cut open. It keeps them crisp and absorbs some of the oil.
If you have any left, we’ve frozen them successfully.
Thanks so much, Nu!