Thai Egg Rolls Recipe
Thai egg rolls are the best. Compared to the usual egg rolls you’re probably used to (from the Chinese restaurants, etc.), they are by far superior in taste and everything. The wraps are crispy and when eaten fresh (which should be the only way) every bite packs a satisfying crunch from the crispy fried wrap. It’s not just the wrap that makes it superior. The filling is delicious, packed with a perfect combination of fresh vegetables, meat, and noodles. Some people treat them as appetizers, but just a few of them will fill you up for sure. They take a little bit of work, but they’re fairly easy to make with my recipe below.
Ingredients You’ll Need
No recipe is completely with a list of ingredients. If you’re lucky enough to live in an area with local Asian supermarkets around, look there for some of these ingredients. If you’re out of luck and don’t live near any, then you can always turn to the internet.
- Cabbage, half of a small one, shredded
- Onions, 1 chopped
- Garlic, 4 cloves, finely chopped
- Green onions, handful, chopped
- Cilantro, handful, chopped
- Sugar, 4 tablespoons
- Salt, 1 tablespoon
- Black pepper, 1 tablespoon
- Ground pork, 1 pound (can substitute with ground turkey)
- Cellophane (bean thread noodles), soaked & drained per packaging instructions
- Corn oil
- Eggs, 4 large
- Egg roll wrappers, 1 pack
Some of you might not be too familiar with cellophane, or bean thread noodles. Or you might not be able to get your hands on some. For more info and some possible substitutions you can consider, try this page on food.com.
Keep the egg roll wrappers frozen until you’re ready to use them. When you’re ready to start making egg rolls, take the wrappers out of the freezer and let them thaw out in room temperature. They should be fine by the time you have everything else prepared, and you’re ready to start wrapping your egg rolls.
If you’d like to substitute the pork with chicken to make Thai chicken egg rolls instead, you can also do so. You can even substitute the meat with shrimp, or even vegetables for vegetarian eggrolls.
Make the Eggroll Filling Mix
Remember to take out the wraps to thaw while you’re making the filling.
- In a large bowl, thoroughly mix the shredded cabbage, onions, garlic, green onions, cilantro, sugar, salt, and black pepper.
- Cut the bean thread noodles into sections about 3 inches long. Thoroughly mix in the noodles with the other ingredients.
- Mix in the ground meat.
- Crack two eggs and mix them into the filling mix. The eggs will bind all the ingredients together. If it looks like you’ll need an extra egg or two, go ahead and add more eggs.
- Set the filling aside for wrapping.
Wrap the Egg Rolls
With the Thai egg rolls filling mixed up and ready to be wrapped, you’re ready to start wrapping. The easiest way to wrap them is per the pictured instructions on the wrapper packaging.
- Using a small bowl, beat the two remaining eggs. This is what you will be using to seal the wrap to prevent it from unwrapping.
- Gently peel off a single wrapper from the stack and place it on a flat surface so that it’s sitting in a diamond shape. You will want one of the corners to be facing your direction. This corner is where you will be adding your filling.
- Add about a spoonful to a spoonful and a half of the filling mixture to the wrapper.
- Take the corner of the wrapper pointing at you and roll it over the filling about two times.
- Fold the side corners on the left and right side in.
- Continue to roll up the wrapper until you’re done. Dip your find in the egg wash and apply it to the last top corner of the wrapper and finish wrapping the whole egg roll.
- Place the rolled egg roll aside to be fried. I really recommend you finish wrapping all your eggs rolls before you start frying them.
Fry the Eggrolls
- Fill a pot with enough oil to cover the egg rolls. Heat it up.
- Once the oil is ready, gently lay the egg rolls into the oil. Use a tong for this to avoid getting burned. Do not drop it into the oil and you might risk getting burned.
- Only fry a few eggs rolls at a time depending on the size of your pot.
- Fry until the eggs are golden brown on both sides.
- Remove from the oil and let it drain in clean paper towels.
- Let the egg roll cool down first before biting into it. Not following this critical step will result in an unpleasant surprise burn for your mouth and your tongue.
If you don’t finish frying all your wrapped egg rolls, you can actually freeze them uncooked. They do pretty well in the freezer if you freeze them appropriately. Lay them flat and spaced out in a large cooking pan until they are frozen (a few hours). Then place them into a large freezer Ziploc bag and freeze them. They will stay good and ready to be fried for a month or two.
To keep them fresh for even longer, I really recommend spending a little for a good vacuum sealer. We use a “not so budget friendly” chamber vacuum sealer here a the restaurant. For average home users like yourself, I recommend something of high quality, but much more affordable. I’m not too familiar with the options, but I think this website does a fairly good job of covering all the options available to you. A good vacuum sealer is worthwhile because Iif properly vacuum sealed, they can be good for up to 6 months (maybe even more). Whenever you feel like you want some easy Thai egg rolls, just take them out and fry them straight from the freezer. That’s it for this entry and if you don’t feel like dealing with the hassle of all that work, you can always stop by for some freshly fried eggrolls at the restaurant.