INGREDIENTS
- 1 lb ground pork
- ½ cup crab meat
- 1 lb raw shrimp, deshelved, cleaned
- ½ cup sweet onions, finely chopped
- 2 tbsp shallots, minced
- 1 cup carrots, julienne cut
- 1 cup jicima, shedded
- ¼ cup mushroom, finely chopped
- ¼ cup wood-ear mushroom, finely chopped
- 2 tbsp mushroom seasoning
- ¼ tsp black pepper
- 1 tsp soy sauce
- 1 tsp low-sodium oyster sauce (Oriental Mascot)
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 tsp seasoning sauce (Golden Mountain)
- 1/4 cup cilantro, finely chopped
- 1 tbsp sugar
- 2 eggs, divided
- Bean thread noodles (Longkao)
- Eggroll wrapper, rice vermicelli (Bun) noodle
- Prepared fish sauce
- Vegetables: bean sprouts, fresh mint, fresh basil, fresh cilantro
DIRECTIONS
- 1.Soak dried wood-ear mushroom and bean thread in separate bowls and warm water for 10-15 mins or until soften. Drain thoroughly. Cut wood-ear mushroom and bean thread using a cooking scissor.
- 2.Julienne cut carrots.
- 3.Using a food processor, finely chop pork, shrimp, onions, jicima, mushroom. Put aside.
- 4.Using a large mixing bowl, add pork, shrimp, crab meat, onions, minced shallots, wood ears, carrots, jicima, bean thread and 1 egg. (Note: keep ingredients as dry as possible). Mix well.
- 5.Add mushroom seasoning, sugar, soy sauce, black pepper, sesame oil, oyster sauce, fish sauce, seasoning sauce, cilantro. Mix well. Chill egg rolls mixing for 30-1 hour in refrigerator.
- 6.To roll egg roll, submerge egg roll wrapper into cold water with 1 tbsp vinegar (for more crispy egg rolls) for 7-8 seconds. Spoon 1 tbsp egg roll mixture onto egg roll wrapper. Roll egg roll and wet the edge of wrapper with beaten 1 egg to prevent wrapper coming apart during frying. Repeat step until all mixtures are rolled into egg rolls.
- 7.For frying egg rolls using a deep fryer, see Step 8. For frying egg rolls using an air fryer, see Step 9.
- 8.Using a deep fryer, heat up 10 cups of vegetable oil at Med-High heat or 350 F degrees, deep fry (4-6 egg rolls) egg rolls at a time untouched at beginning. After 5 minutes, separate egg rolls so they don't stick to each other. Cook for another 7 minutes (12 minutes total). Remove egg rolls from heat onto oil drain rack to drain excess oil. Filter the oil to prevent burning and repeat process to fry rest of egg rolls.
- 9.For frying using an air fryer, set frying setting to 12 minutes at 400 degrees. Baste egg rolls with olive oil to prevent sticking. Flip egg rolls at 6 minutes mark. Ready to serve.