Egg Roll - Vegetable Egg Roll Restaurant Style,Homemade egg roll sauce

Today we're going make a popular Asian restaurant appetizer, Egg rolls.

Ingredients
4 eggs
1 cup shredded carrot
1 cup chopped onion
1 cup chopped shiitake mushroom
1 cup chopped glass noodles
2 cups shredded cabbage
8 cloves garlic
2 tablespoons chopped coriander stem
1 teaspoon white pepper
3 tablespoons oyster sauce
1 1/2 tablespoons sugar
1 teaspoon salt
roll wrapper

To make dipping sauce
1 cup sugar
1/2 cup vinegar
1/4 cup water
1/2 tablespoons salt
1 piece chili
1/4 cup shredded carrot

Instructions


1. For the roll I want to use glass noodles, I think it works better than other noodles. Soak in hot water about 15-20 minutes.

2. Today I'm going make dipping sauce for the rolls as well, it will just take about 5 minute. Add 1/4 cup of water, a cup of sugar, 1/2 cup of vinegar, a little of fresh chili, my chili is frozen , so I can use a grater. Also you can chop it up is fine, add a little shredded carrot for a color I want to add less first if it doesn’t give a nice color I will add some more later. In the sauce seasoning with 1/2 tablespoons of salt and add some more carrot, let it simmer, then you would see bubbles like this and the sauce will thicken, remove from the heat let it cool down.

3. To make the filling I have about 8 cloves of garlic put in the mortar and 2 tablespoons of chopped coriander stems, pounding and add a teaspoon of white pepper that I have on hand you can add white peppercorn, finely pounding well then put into a small bowl. In the filling we need shredded carrot, chopped onion, chopped cabbage and dried Shiitake mushroom soak in water about 3-4 hours then squeeze water out, remove its stalk out then slice and chop we need everything dried out, so that the ingredients do not tear the roll wrapper. For the noodles,filter and cut into a short pieces is fine then I just leave them on the strainer.

4. For more flavor of the roll I want to toast the herbs that you've just pounded, add a tablespoon of cooking oil on low- medium heat toasting until golden brown, your good to go.

5. We are going to mix everything together, a cup of glass noodles, a cup carrot, a cup of onion, 2 cup of cabbage, half cup of Shiitake mushroom, a teaspoon of salt, 1 1/2 tablespoons of sugar, 3 tablespoons of oyster sauce, crack 3 eggs and toasted herbs in, Then mix it well with clean hands. So you good to go

6. To wrap you can find a wrapper at local Asian market, I got Spring home brand, there's 25 sheets, they are thin but crispy. Ok, put 1/4 cup of filling on corner of the wrapper, fold it over the filling, roll it, tight and tight, fold both side of the end then keep roll forward before to the end, seal it with egg, then keep rolling until to the end. I'm going show you one more time, Once you are finished, cover with wrap to protect the rolls from drying out.
7. fry on medium heat until nice golden then you good to go.
8. Let's see the sauce once it cool down you would see has thickened more and has a nice color you can keep in refrigerator for 2 weeks. Um ...sweet and sour dipping sauce with hot and crispy roll such deliciousness. Could you here how crispy it is? Take a look at filling, Wow! well done!