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Laotian Egg Rolls Recipe

March 18, 2010 By Sarah Weeda 5 Comments

This post may contain my affiliate link, which means I will make a small commission if you click and make a purchase. Thank you for supporting Give Me Neither. For more information, please see my disclosure policy.

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

Ingredients that you’ll need to gather:

2 lb. ground pork (I substitute ground turkey)
Carrots
Cabbage
Bean Thread Noodles
Green Onions
Garlic
Dried black mushrooms (I use fresh shitake mushrooms)
Eggs
Fish Sauce
Salt
Sugar
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.

Enjoy!

If you have any left, we’ve frozen them successfully.

Thanks so much, Nu!

Comments

  1. Cheri says

    March 19, 2010 at 9:29 am

    I can vouch for these egg rolls- they are truly yummy!

    Reply
  2. Jonna says

    March 19, 2010 at 11:07 am

    YUM! I might have to try making those. What store did you get the wrappers, sauce and noodles from?

    Reply
    • Sarah Weeda says

      February 26, 2011 at 11:01 am

      Lao Trading Co. 303 North River Avenue, Holland

      Reply
  3. chanton says

    December 12, 2011 at 10:17 am

    In my family, we use a similar recipe, instead of the fish sauce, we use oyster sauce, and instead of cutting up the carrots and cabbage, we just buy the premix cole slaw packages,….. saves lots of time.

    Reply

Trackbacks

  1. Butterball Turkey Printable Coupons says:
    August 11, 2010 at 8:15 am

    […] love to use ground turkey in our homemade egg rolls.  […]

    Reply

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At Give Me Neither I hope to help you discover the freedom of spending wisely and in turn experience the joy of giving to others out of your abundance. I hope to simplify saving for you, show you where to find freebies and deals, and share about my life as a wife, mommy, and a follower of Jesus who longs to bring a little healing to this broken world. I'm glad you're here. [Read More …]

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