They are so crispy on the outside, start by preparing noodles we are using a vermicelli rice noodle which is almost like an angel hair pasta. Place noodles in a large heatproof bowl and pour steaming hot water over the noodles. Separate the noodles by pulling them apart with a fork so as to avoid sticking together and let it rest 5- 7 minutes to soften until tender. Next, you will need to slice green cabbage. To thinly slice the cabbage using a serrated knife you will find it does not get stuck on the cabbage and makes it much easier to slice.

The cabbage adds a lot of moisture to the egg rolls and it will shrink down quite a bit once it hits the heat. Next, thinly slice brown or white mushrooms. You can wash the mushrooms and then dry them using a paper towel. After 7 minutes check on your noodles and then drain them on a colander and rinse with cold water to stop the cooking process and prevent them from sticking together then drain really well. Transfer them to a cutting board and cut the rice noodles to about 1- inch pieces on a cutting board and transfer to a large mixing bowl. Next, grate your carrots and finely chop your onions and now you are ready to cook.

Place a deep skillet over medium heat, add 1 tablespoon oil and sauté ground pork until cooked through and season with 1/2 tsp salt. Transfer to the mixing bowl with noodles. In the same skillet, add 2 Tablespoon oil, sliced mushrooms, diced onions, and shredded carrots.  Sautee until softened (5-6 minutes) stirring frequently until your veggies are softened. You don’t need to wait until they are brown because we want the veggies to retain some of their moisture. Once your mixture has softened, and four cups of your shredded cabbage stir that together and sauté for another one and a half to two minutes or just until the cabbage is whited. Finally, stir in one-half teaspoon of salt and take your mixture off the heat.

Transfer your cooked veggies to the same mixing bowl. Stir those together until they are well combined. Season the egg roll mixture with salt, black pepper, soy sauce, and sesame oil. Since the filling is fully cooked, taste it, and add more seasoning to taste. Drain any excess liquid from the filling if present. Peel back 1 egg roll wrapper and place it in a diamond shape on a clean work surface. Keep remaining egg roll wrappers covered with a damp paper towel to keep them from drying out. Add 1/4 cup of filling onto the bottom third of the wrapper.

Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the centre then fold in the sides, roll again then brush the last flap lightly with beaten egg and roll to seal. Repeat with remaining egg rolls. Keep the formed egg rolls covered with plastic wrap so they don’t dry out.  Heat oil in a Dutch oven to 350˚F.

Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle when they are in the oil. Keep the temperature of the oil between 340-350˚F while frying. Transfer to a wire rack and cool 15 minutes before serving with your favourite sauce otherwise, the centre can be very hot. You can store them in a freezer in a zip lock bag for later.

Ingredients;

  • 40 frozen egg roll or spring roll wrappers
  • 3 oz vermicelli rice noodles
  • 1 lb ground pork
  • 8 oz mushrooms brown or white
  • 1 medium onion finely chopped
  • 2 medium carrots grated or cut into matchsticks
  • 4 cups green cabbage thinly sliced
  • 2 tsp salt or to taste, (divided)
  • 1/2 tsp black pepper or to taste
  • 1 1/2 Tbsp soy sauce
  • 1 tsp sesame oil
  • Peanut oil or Canola Oil for frying (2-3 inches of oil)
  • 1 egg (beaten) for sealing eggrolls

Instructions;

  1. Place noodles in a large heatproof bowl and pour steaming hot water over the noodles. Separate the noodles by pulling them apart with forks and let it rest 5-7 minutes to soften until tender.
  2. Rinse with cold water to cool them down then drain really well. Chop the rice noodles to about 1-inch pieces on a cutting board and transfer to a large mixing bowl.
  3. Place a deep skillet over medium/high heat. Add 1 Tbsp oil and saute ground pork until cooked through and season with 1/2 tsp salt. Transfer to the mixing bowl with noodles.
  4. In the same skillet, add 2 Tbsp oil, sliced mushrooms, diced onions, and shredded carrots. Sautee until softened (5-6 minutes) then add 4 cups cabbage and sautee just until wilted (2 minutes). Season with 1/2 tsp salt and transfer to the mixing bowl with the noodles.
  5. Season egg roll mixture with 1 tsp salt, 1/2 tsp black pepper, 1 1/2 Tbsp soy sauce, and 1 tsp sesame oil. Since the filling is fully cooked, taste it, and add more seasoning to taste.
  6. Peel back 1 egg roll wrapper and place it in a triangle shape on a clean work surface. Keep remaining egg roll wrappers covered with a damp paper towel to keep them from drying out. Add 1/4 cup of filling onto the bottom third of the wrapper.
  7. Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the centre then fold in the sides, roll again then brush the last flap lightly with beaten egg and roll to seal. Repeat with remaining egg rolls. Keep the formed egg rolls covered with plastic wrap so they don’t dry out.
  8. Heat oil in a dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle when they are in the oil.
  9. Keep the temperature of the oil between 340-350˚F while frying. Transfer to a wire rack and cool 15 minutes before serving with your favourite sauce.