Tam To’s Easy No-Roll Egg Rolls
Egg rolls can be time-consuming and tedious to make, but this hack makes them a lot easier. Vietnamese egg rolls are generously filled, and rolling them is a lot harder than it looks. Sometimes, you can’t tell when the filling is fully cooked, either.
Ingredients · Servings 10
- 1/4 cup bean thread noodles, chopped
- 1/4 pound ground pork
- 1/4 cup finely chopped uncooked shrimp
- 1/4 cup minced carrot
- 1/4 cup minced wood ear mushrooms
- 1 large egg
- 2 tablespoons minced onion
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1-1/2 teaspoons fish sauce
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 5 egg roll wrappers, cut in half
Method · 35 min
- Pour room-temperature water over noodles in a large bowl; let stand 15 minutes. Drain.
- Combine noodles and the next 12 ingredients. Mix lightly but thoroughly.
- Moisten half of an egg roll wrapper with water; fold over other half making a square. Place folded wrappers on a work surface, spritz top with cooking spray.
- Preheat air fryer to 380°. In batches, place rolls in a single layer in greased air fryer basket. Cook until golden brown and edges are crisp, 15-20 minutes.
