Crispy Pork & Mushroom Egg Rolls (Better Than Takeout!) #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Soak the rice noodles in very hot water for 5 to 7 minutes until tender, separating them with forks. Rinse in cold water, drain well, and chop into pieces about 1 inch long. Put them in a large bowl.
2. Heat 1 tablespoon oil in a deep skillet over medium-high heat. Cook the ground pork until no pink remains, season with 1/2 teaspoon salt, and add it to the noodles.
3. In the same skillet, heat 2 tablespoons oil. Cook the mushrooms, onion and carrots for 5 to 6 minutes until soft, then add the cabbage and cook for about 2 minutes until wilted. Season with 1/2 teaspoon salt and add to the bowl.
4. Season the filling with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 tablespoons soy sauce and 1 teaspoon sesame oil. Taste and adjust the seasoning, and drain any excess liquid.
5. Place one wrapper in a diamond shape with the bottom third toward you. Spoon 1/4 cup filling onto the bottom third. Fold the bottom corner over the filling and tuck it under, roll tightly toward the center, fold in the sides, and roll again. Brush the top flap with beaten egg to seal. Keep wrappers and formed rolls covered with damp towels or plastic wrap so they do not dry out.
6. Heat oil to 350°F in a Dutch oven or fryer, keeping it between 340 and 350°F. Fry 5 to 7 rolls at a time for 5 to 6 minutes until golden brown and crisp. Drain on a wire rack and let cool for 15 minutes before serving.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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