Mary’s Very Authentic Egg Rolls


This recipe will make 50-100 egg rolls – I usually half the recipe and even then I usually freeze half of the filling to make later.

2 packages vermicelli (or Muong Bean Thread noodles) noodles (6 ounces total)

2-3 pounds meat (I use a combination of ground pork and ground turkey)

1 head of cabbage, shredded finely (or use 1 10-ounce package of pre-cut cabbage)

4 whole eggs

3 egg whites (save the egg yolks for sealing the egg rolls)

1/2 pound carrots, shredded finely (or use the 10-ounce bag of shredded matchstick carrots)

2 onions, finely chopped

Put the vermicelli noodles in a large bowl and pour hot water over noodles and let soak for 15-20 minutes (if using boiling water, soak for 10 minutes). Once soaked, drain very well and chop noodles up a bit into 2-3 inch pieces (not too short).

Mix all the above ingredients (noodles, meat, cabbage, whole eggs, egg whites, carrots and onions) in a large bowl. Hand mixing works best. Then add:

3 tablespoons salt

8-10 tablespoons oyster sauce

4-5 tablespoons black soy sauce (I have trouble finding this so I just use normal soy sauce)

1 tablespoon black pepper

2 tablespoons fish sauce

Mix together.

Pull apart spring roll pastry wraps. Leave main stack of wraps covered with a damp towel while rolling egg rolls. Lay the wrap so it is a diagonal in front of you. Put a large spoonful of filling about an inch above the bottom diagonal. Fold up the bottom triangle and tuck under the filling then proceed to roll up the egg roll, folding in the sides and tucking them in. Moisten the top triangle with the remaining egg yolks and roll/press to seal.

Heat canola or vegetable oil (I always use canola oil) 1/3 full in pot. (I use my electric fry pan).

Heat the oil to about 375 degrees. Fry egg rolls until golden brown and cooked through. Constantly turn the egg rolls so they don’t overcook on one side. Drain on crumpled paper towels and serve with sweet chili sauce.