Have you ever wanted to recreate a recipe from your childhood? One that reminded you of so many great moments? One that you always knew was special so it was only made for those very special occasions? Well, for me that memory is invoked by Thai style fried spring rolls, but I call them egg rolls. These are similar to Filipino lumpia, but with Thai flare. 

If you to make these, they will not last long. But if you are interested in displaying some self restraint, they freeze well. They are perfect to freeze in small batches so a few can be thawed and fried when you are ready to eat them. 

Make a batch for your next gathering. They are easier than you think. They are great addition to any party. Need a fun way for kids to eat a complete meal? There are vegetables and protein in each little rolled up bundle of deliciousness. Just something to think about.  Happy cooking!

Ingredients:

1 pack bead thread noodles

1 package spring roll wrappers (thaw when ready to prepare. Otherwise keep frozen.)

1 tbsp olive oil

1 lb ground pork

1 small onion, diced

1/4 head of cabbage, shredded (about 5 cups)

3 medium carrots, peeled and cut into matchsticks

1 stalk celery, minced or sliced fine

3 cloves garlic, finely minced

2 tbsp oyster sauce

1 tsp fish sauce

Salt, to taste

Pepper, to taste

1 tbsp cornstarch 

1 tbsp cold water to make a slurry

1 egg yolk and 1 tsp cold water to make an egg wash 

Place the bead thread noodles with enough almost boiling water to cover, in a large bowl and cover with a tight fitting lid. Allow to sit for 20-30 minutes or until the noodles are pliable. Drain well and cut into 4 inch segments. 

Meanwhile, brown the pork in the olive oil over medium high heat. When almost browned add in the onions, carrots, celery and cabbage. Season with salt and pepper, fish sauce and oyster sauce, mixing together well. Add in the garlic, cooking for an additional minute. To the mixture, add the drained and cut noodles. Stir together well so there are no clumps of noodles. Lower heat to cook through. 

In a small bowl, combine the cornstarch and cold water to make a slurry. 

Add cilantro and the cornstarch slurry to the filling. Taste and adjust the seasoning. Turn off the heat and allow to cool. 

Once the filler is cooled, pull apart the sheets of spring roll wrappers one at a time. Place a damp rag over the wrappers that are not being used so they do not dry out. 

Wrapping:

To wrap an egg roll or spring roll, use a similar technique as you would for wrapping a burrito. Place the wrapper on a plate in a diamond shape. Place a couple tbsp of filling on the lower third of the wrapper.  Bring the lowest point up over the filling and roll up slightly. Bring the right side over the fillings then repeat with the left side. Complete the roll by folding over all the way and sealing with a bit of egg wash. Repeat until all the wrappers and filling are used.  

Frying:

I have found that shallow frying egg rolls works best. I love to use a high sided skillet with about an inch or two of oil. Allow oil to heat up*. Place a few egg rolls into your hot oil. Be careful of splatter as you place them. You do not want to have hot oil splash on you. Allow to cook on one side for about 3 minutes, flip them and cook for an additional 2 minutes. Remove from the oil and place on a paper towel lined plate to drain. 

Serve with your favorite dipping sauce and Thai meal (I have a few of those already on my blog, so take a peek at them.) Enjoy y’all! 

*Want to know a neat trick I use to know if my oil is hot enough? I stick the end of a wooden chopstick in my oil. If bubbles form, I know it is hot enough to use.