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Add the ground pork, shrimp wood ear mushrooms, cellophane noodles, onions, and jicama to a large bowl. Make sure to soak the cellophane noodles to soften them before adding them to the bowl.
Separate the yolk from the egg whites. Add the egg yolks to the mixture, and set aside the egg whites in a small bowl.
Lastly, add the garlic salt, pepper, granulated sugar, sesame oil, and fish sauce to the mixture. Mix everything together using your hands or a large spoon.
Take a small piece of the filling and sear it on the stove. Once done cooking, taste it to check for seasoning. If it tastes bland, add more salt.
Once you’re satisfied with the filling, you can now start rolling your egg rolls! Take one egg roll wrapper and place it flat on a plate, so it is shaped like a diamond. Fold the bottom corner up about ⅔ up the wrapper (see picture for reference).
Place 3 tablespoons of the filling at the bottom of the wrapper. This is the edge of the wrapper closest to you. Pinch the filling it so it is evenly distributed and about 4 inches long.
Fold the left and right edges tightly over the filling, so it now looks like an open envelope. Grab the bottom of the egg roll and begin rolling it tightly.
When you get to the end of the egg roll wrapper, dip your finger into the egg whites and wet the top corner of the wrapper. This is the glue that will seal your egg roll.
Finish rolling your egg roll. Repeat this process until you run out of egg roll wrappers or filling.
Heat neutral oil to 270 degrees F (132 degrees C). Use enough oil, so it comes 1 inch up the pan or pot you’re using.
Fry for ~10 minutes until golden brown on all sides. If the oil doesn’t fully cover your egg rolls, fry for 5 minutes on each side. Make sure to keep the temperature around 270 degrees, so the egg roll fries slowly and your filling cooks through.
Place egg rolls on paper towels to soak up excess oil and serve! Eat with fresh herbs or in a vermicelli bowl.
Notes from the author:
Ingredients, Substitutions & Adjustments
Ground pork – The most traditional meat used in these egg rolls. I would definitely try to use ground pork if you can, but if you need a substitute, use ground chicken.
Shrimp – Shrimp adds a bit of sweetness to this dish.
Wood ear mushrooms – Adds texture and umami flavor to these egg rolls. If you can’t find wood ear mushrooms, use shiitake mushrooms.
Cellophane noodles (fensi) – These are the thin clear noodles you see in Asian grocery stores. Make sure to soak the noodles before adding them to the other ingredients. If you can’t find this ingredient, I would just leave it out.
Yellow onion – Adds sweetness and texture to this dish.
Jicama – Adds sweetness and texture to this dish. Use daikon or turnip as a substitute.
Eggs – Binds the filling together.
Salt and pepper for seasoning
Granulated sugar – Adds sweetness to the dish.
Sesame oil & fish sauce – Adds a smoky and umami flavor to the dish.
Egg roll wrappers – This is used to form the egg rolls. I would use any brand of egg roll wrapper you can find. If you can’t find egg roll wrappers, use rice paper. Rice paper is the more traditional wrapper used for Vietnamese egg rolls.
Neutral oil for frying – I use vegetable oil but any kind of neutral oil should work.
I’ve tested a few different brands of egg roll wrappers and they’re definitely not all the same. The ones that I like to use the most is the Wei Chuan spring roll wrapper shells or the Spring Home spring roll pastry. Both egg roll wrappers have a nice springy texture that enables you to wrap the egg roll tightly. They also fry really well.
How to Wrap Egg Rolls (Step-by-Step Instructions)
Once you’re satisfied with the filling, you can now start rolling your egg rolls!
Take one egg roll wrapper and place it flat on a plate, so it is shaped like a diamond.
Fold the bottom corner up about ⅔ up the wrapper (see picture for reference).
Place 3 tablespoons of the filling at the bottom of the wrapper. This is the edge of the wrapper closest to you. Pinch the filling it so it is evenly distributed and about 4 inches long.
Fold the left and right edges tightly over the filling, so it now looks like an open envelope.
Grab the bottom of the egg roll and begin rolling it tightly. When you get to the end of the wrapper, dip your finger into the egg whites and wet the top corner of the wrapper. This is the glue that will seal your egg roll. Finish rolling your egg roll. Repeat this process until you run out of egg roll wrappers or filling.