The Best {and Easiest!} Homemade Egg Rolls

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{photos courtesy of Robyn's Nest Photography}

Hello! Shannon, here. I'm the sister that lives in San Francisco (the best city, in my opinion). Thanks for stopping by our little piece of the internet. I have been DYING to share this recipe with you guys, and today is finally the day!

Last December, my husband and I visited Phuket, Thailand. While we were there, we thought it'd be fun to learn how to make authentic Thai food, so we signed up for a Thai Cooking Class.

We learned how to make 5 different Thai dishes, and learned two very important things:

1. Thai food is delicious.

2. Thai food is SUPER EASY to make.

Egg rolls quickly become one of my favorite foods. They are my weakness! Not only are they delicious, they're fun to make too. I re-made these egg rolls with my family over the holidays, and we had just as much fun assembling the rolls as we did eating them.

Egg rolls might sound intimidating, but trust me - you'll be surprised at how straight forward they are to make, and how much fun you'll have doing it! I've included a step-by-step photo process of how to roll your egg rolls to help you out.

First, make the filling (scroll to the bottom of the post for the recipe). Then, spoon a little bit of the filling just off center of the wrapper towards the bottom corner (pictured below).

Gently roll the corner of the wrapper to cover the filling, and tuck the corner under the filling.

Roll until you are just less than halfway up the wrapper. Fold the right corner over to the middle of the wrapper.

Fold the left corner over as well.

Continue rolling the wrapper until you have about 1 inch left on the top corner.

Spread a little bit of a beaten egg on the last corner, and finish rolling. The egg acts as a glue to keep the egg roll together.

Voila! Time to fry them!

It might take you a couple rolls to get the hang of it, but soon you'll be an Egg-Rolling Master! Once they've cooled a bit, I like to dip my finished egg rolls in Sweet Chili Sauce.

{photos courtesy of Robyn's Nest Photography}

The Best {and Easiest!} Homemade Egg Rolls

Makes about 25 rolls

INGREDIENTS

4 oz mung bean noodles (I used thin rice noodles instead)

1/2 cup finely sliced cabbage

1/2 cup finely diced carrots

1 cup chopped chicken or pork

1 egg

1 tablespoon chopped garlic

1/2 tablespoon ground pepper

2 tablespoons fish sauce (or soy sauce)

1 tablespoon sugar

Small egg roll wrappers

3 cups cooking oil (for frying)

INSTRUCTIONS

For the filling...

1. Soak noodles in hot water until soft (follow the directions on the package for more detailed instructions). Then cut into short lengths so the noodles are about 1 inch long.

2. Boil cabbage and carrots until soft. Drain, and try to squeeze out as much moisture as you can. Set aside.

3. In a wok, heat some oil. Add garlic. Then add chicken and cook until no longer pink.

4. Mix in cabbage and carrot mixture, egg, pepper, fish sauce, sugar, and noodles. Mix until combined (this shouldn't take very long - maybe like 30 seconds).

To assemble...

1. Roll egg rolls (follow my step-by-step guide above!).

2. Heat oil until hot. Deep fry egg rolls until golden brown (only a few at a time - don't overcrowd the pan!). Remember - everything inside the egg roll is cooked already, so you're mostly looking for a crisp, golden brown outside.

Serve with sweet chili sauce, soy sauce, or your favorite Asian dipping sauce.

What do you think? Sounds easy enough, right?

For more Asian inspired dishes, try:

Thai Chicken Pizza