Lao Style Egg Rolls

Egg Rolls are a childhood favorite of mine.
My children enjoy them also.
We eat them "plain" or in lettuce wraps.

I originally posted this Egg Roll "method" here. It's not really a recipe because I tend to make my Egg Rolls with whatever is on hand. This time around I threw in 1/3 cup of black fungus, that was soaked in water and rinsed well. I do prefer pork in my egg rolls, but I don't mind doing half

 pork and turkey or chicken. I feel beef is a little over powering.

There is a recipe for Vietnamese Rice Paper Egg Rolls-  Chả Giò HERE.

Golden brown goodness: Egg Rolls

I'm reposting with some updated pictures and hopefully better instructions. For actual rolling instructions, please refer to the original post.

Wrapped and ready to be fried until golden brown.

Wrapper with filling on top. Egg wash is brushed on the
 upper half of the wrapper to  insure that
 the wrapper doesn't come undone in the hot oil

Wrapped in lettuce, with cucumber, carrots, cilantro, and rice
 vermicelli. Nom nom.

These are the wrappers I use, you don't want thick Chinese
 Egg Roll wrappers, and you don't want rice paper wrappers,
  You don't have to use this brand but you want something thin like this.

Give Peas A Chance Lao Style Egg Rolls

1- 1.5 bundles of Bean thread/cellophane noodles 

1.5 pounds ground Pork
2 carrots, peeled, grated

1.5 cups grated taro (optional, I didn't have any this time)

1  medium onion, chopped

1 teaspoon onion powder

2 teaspoons garlic powder

2 teaspoons chicken powder

2 teaspoons mushroom powder, unsalted

3 tablespoons oyster sauce

2 eggs

1/3 cup black fungus, soaked in water until soft

1.5 teaspoons Black or white pepper, ground

1 package of 50-count egg roll/spring roll wrappers (see picture)

Oil for frying

1 egg beaten with 1 tablespoon of water for an egg wash

1. Soak cellophane noodles in warm water until they are pliable. Then drain and cut to make them a little shorter. Approximately one-inch pieces. 
2. Drain and rinse black fungus, if using. Roughly chop. Take the carrots, onion, taro, and black fungus and squeeze as much liquid out as possible; I use my hands.
3. Place all the ingredients into a bowl (except the egg roll wrappers, egg wash, and frying oil).
4. Mix to combine ingredients.
5. Keep the egg roll wrappers in the packaging, taking only one out at a time, or they will dry out and get brittle. You can place a damp paper towel on top of the packaging if needed.
6.  Place about 1-1.5 tablespoons of filling on a wrapper.  I put the filling in the bottom corner of the wrapper, up towards the middle. (I don't measure how much filling goes into the wrappers; that's just approximate, but don't overfill these)
7. Starting from the bottom and roll up once, covering the filling with the wrapper.
8. Fold the two horizontal sides of the wrapper over the egg roll.
9. Then keep rolling up.
10. Brush the last corner of the wrapper with a little egg wash. 
11. Roll the wrapper up and make sure it's sealed.
12. Fry them in hot oil (320*F ) for 5 minutes. Remove from oil and continue frying the rest of the egg rolls. Then turn the oil up to 375*-390* and fry them for another 4 minutes until they are cooked through. Frying them twice makes them extra crispy.
13. Place cooked egg rolls on a cooling rack so they stay crispy.

Serve with your favorite sauces as is, or slice and wrap these up in lettuce with herbs, vegetables, and rice noodles as shown.

• My mom used to cut the squares in half because she didn't like layer upon layer of wrapper, this makes them more crispy also, it's a matter of preference. More layers give a little chewy bite to the egg rolls.
• There are so many ways to wrap an egg roll, just make sure it's fairly tight and they are about the same size for even cooking.
• If you don't have a pastry brush use your finger tips. My mom never used a brush for the egg wash.
• Once rolled these can be frozen on a cookie sheet lined with parchment. They can be take out and fried frozen from the freezer. Just be careful, and cook them a minute or two longer.
• Filling- you can add chicken, ground turkey, shrimp, tofu, shredded cabbage, bean sprouts, green onion, etc to this filling. Add what you like.
• Sometimes these wrappers are called spring roll wrappers; they are not however, rice or tapioca wrappers used for Spring rolls shown here.

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