What’s the difference between fried spring rolls and fried egg rolls? It’s the wrapper and the filling. Fried spring roll wrappers are made from flour. The skin is thinner, flaky and crispy. Egg roll wrappers are made from wheat and eggs making the wrapper dense and thick. I prefer the flakiness of spring rolls over egg rolls.
There are many variations of fried spring rolls. It’s mostly made with ground pork, carrots, wood ear mushrooms and bean thread noodles.
Servings: 20-25 rolls
- 1 1/2 lbs ground pork
- 1 cup dried wood ear mushroom
- 1/2 cup yellow onion
- 1 cup shredded carrot
- 1 cup bean sprouts (optional)
- 2 bundles bean thread noodles
- 3 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoon oyster sauce
- 1 package spring roll wrapper
- 2 eggs (1 for meat mixture, 1 for sealing rolls)
Prep: Soak dried wood ear mushroom in warm water for 15 mins and drain.
Soak 2 bundles of bean thread noodle in warm water for 15 mins and drain.
Chop: Place noodle, mushroom, onions, carrot in a food processor and chop coarsely.
Mix with pork, bean sprouts, and 1 egg. I try to avoid leaner ground pork for the rolls. Leaner ground pork tends to make drier rolls. I like a little bit of fat to keep the rolls moist.
Add fish sauce, salt, sugar, oyster sauce and mix well. I like to taste my seasoning and cook a small amount in a skillet. Adjust seasoning to your taste.
Roll: Rolling is quite easy once you do it a few times. The key is to not add to much meat mixture and to roll tightly.
Add 2 tablespoon of meat mixture to wrapper. Brush covers with beaten egg.
Fold bottom corner up over meat mixture and pull back tightly.
Roll over once and fold left and right corners in.
Continue to roll.
Fry: Heat fryer to 375 degrees and fry for 10 mins or until golden.
Drain: Remove from fryer and drain over mesh strainer or lay on paper towels to remove excess oil.
Serve with your favorite sauce. We like Mae Ploy Sweet Chili Sauce or a sweet fish sauce.