😍 How to make the PERFECT Egg Roll (春捲)

By Made With Lau · 60 min

Ingredients

Instructions

1. Soak the vermicelli in warm water until pliable, about 10 minutes at most. Soak the dried shiitake and cloud ear fungus in hot water for 10 to 15 minutes each.
2. Cut the cabbage leaves into very thin strips, discarding the thick central stalk. Cut the shiitake and cloud ear into thin strips, the celery into 2-inch segments then thin strips, the snow peas into thin strips, and the carrot into thin strips. Smash, peel and roughly mince the garlic.
3. In a small bowl, mix the flour and water into a glue and set aside.
4. Heat a wok on high for about a minute, then add the oil and swirl it around. Let it heat for 30 to 40 seconds.
5. Add the garlic and fry until fragrant. Add the shiitake and cook for 20 to 30 seconds.
6. Add the celery and cabbage and cook for 30 seconds. Add the carrot and cloud ear and cook for 30 to 40 seconds, mixing well as you go.
7. Cut the vermicelli a few times with scissors.
8. Season with the salt, sugar, white pepper and oyster sauce, mixing well. Then add the snow peas.
9. Push everything to the sides of the wok, add the vermicelli to the centre and mix it briefly to soak up the juices, then combine it with the rest of the filling.
10. Add the sesame oil and stir-fry for another 30 to 40 seconds. Turn off the heat and spread the filling on a plate to cool.
11. Peel off individual wrappers and stack them, keeping the rest covered so they don't dry out. Place 2 tablespoons of filling between the middle and the corner nearest you on a wrapper set like a diamond.
12. Fold the near corner over the filling, tuck the tip under and pull back firmly to tighten. Roll toward the middle while keeping firm pressure, then fold in the left and right sides at the halfway point. Brush the top corner with the flour glue, then roll to the end to seal. Stack the rolls seam side down.
13. Heat oil in a deep pot over high heat to 330 °F (165 °C), then lower the heat to low. Fry the rolls in batches of 6 for about 1 1/2 minutes, turning them, then raise the heat to high and fry for another 1 1/2 minutes until golden brown and crisp.
14. Remove the rolls with a spider strainer and let excess oil drip off for a few seconds. They will darken slightly as they rest.

Summarized from Made With Lau's video. Watch it for the details.

More recipes with

GarlicEggCarrotMushroomCeleryCabbageShiitake mushroomSnow pea