Mama’s Specialty Egg Rolls (Vegetarian)

1 package of Egg Roll Wrappers, thawed

2 to 3 Carrots

1 Onion, chopped

1 package of Glass vermicelli noodles

1 package of Black fungus (rinsed well)

Egg (3 eggs/50 egg rolls)

Mushroom seasoning, optional

1 large Taro root (the secret ingredient J )

1 package of cooked mung beans

salt

oil for pan frying.

Mix well and roll. Fill each wrapper with a small amount of filling. Roll tight, but not too tight that you pierce the wrappers. Having holes, no matter how tiny, will allow oil to seep into your egg roll. This will cause it to cook more rapidly, and give you a burnt egg roll.

When you are finished rolling you can add the egg rolls into the HOT oil. If you are pan frying, which is what I prefer, the oil should not cover the entire egg roll. You will have to flip and watch the rolls carefully to make sure that they are cooked evenly and do not burn.

Make-ahead tip: you can make them in advance and pop them into the freezer for later use. Once you roll them, store them in an air tight zip lock bag. When you are ready to use them again, just take them out of the bag and separate them gently (so that the wrapper does not rip. I use a butter knife). Lay them out on a paper towel-lined plate and let thaw for 15-30 minutes. Follow above directions to cook.

**Every pot is heats up at different speeds. With my pot, I heated the oil on high for ~30 seconds, then switched the gas stove to medium. This was the best temperature for me. If you find that you put your eggrolls in the oil and bubbles start to form on the skin of the roll, then you have your oil too hot. You want bubbles around your rolls (see picture below).

***To compare pan fried egg rolls to deep fried eggs, click here for the latter.

The 3 egg rolls on the right are nicely golden brown (ready to be taken out). The egg roll on the left was just put in.

cooked vs. uncooked

When they’re done cooking and have cooled, you can wrap paper towels on the bottom half of them to make it easier to eat.