Ingredients
- 1 lb ground beef or ground chicken
- 2 cups carrots, thinly shredded
- 5.6 oz glass noodles (bean thread vermicelli)
- 2 cups cabbage, thinly shredded
- 3/4 cup onion, finely chopped
- 4 shiitake mushrooms, finely chopped
- 2 large eggs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 15–20 eggroll wrappers
- Oil for frying
Instructions
- Soak the glass noodles in warm water for about 10 minutes, or until softened. Drain well and cut into shorter lengths with scissors.
- In a large pan over medium heat, cook the ground meat until fully browned, breaking it apart as it cooks. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the cooked meat, shredded carrots, cabbage, chopped onion, chopped mushrooms, and softened noodles.
- Add the eggs, salt, black pepper, and sugar. Mix thoroughly until the filling is evenly combined.
- Lay an eggroll wrapper flat with one corner pointing toward you. Place 2 to 3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly upward. Seal the edge with a little water. Repeat with the remaining filling and wrappers.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the eggrolls in batches for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
- Remove the eggrolls and drain on paper towels. Serve warm with your favorite dipping sauce.
Notes
- You can use either ground beef or ground chicken depending on your preference.
- Do not overcrowd the pan while frying, or the eggrolls may cook unevenly.
- Seal the wrappers tightly with water to prevent them from opening during frying.
- For a lighter version, bake at 400°F (200°C) for 20–25 minutes, turning halfway through.
- Air fry at 375°F (190°C) for 10–12 minutes after lightly brushing with oil.
- Uncooked eggrolls can be frozen and fried directly from frozen with a slightly longer cooking time.
- Reheat leftovers in the oven at 350°F (180°C) for about 10 minutes to keep them crispy.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 eggroll
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 28mg
