- I'm gonna teach you how to make restaurant-quality
egg rolls at home. This is the only recipe you'll need. (upbeat music) Oh. Hey, everyone. It's Natasha of natashaskitchen.com, and I can't wait to share
this eggroll recipe with you. These are so crisp on the outside. Just wait until you hear that crunch with the tastiest filling. I'm hungry, so let's get started. (hands tapping) (bell dings) We start by prepping our noodles, and I'm using a vermacelli rice noodle, which is almost like an angel hair pasta. You can find this in the Asian
section of your grocery store or at an Asian market. Place that into a large mixing bowl and cover the noodles with very hot water. Separate those noodles
with a couple of forks to keep them from sticking together and let that sit for about
five to seven minutes or until the noodles are tender. Next, you'll need to slice
four cups of green cabbage. My best advice for thinly
slicing your cabbage is to use a serrated knife. You'll find that it doesn't
get stuck on the cabbage and makes it much easier to slice. It may seem like a lot of cabbage, but it adds a lot of
moisture to the egg rolls, and it'll shrink down quite
a bit once it hits the heat. Next, thinly slice eight ounces
of brown or white mushrooms. And if you're curious, I do
wash my mushrooms in water. I rinse them and then pat
them dry on paper towels. Unless you're making something
like stuffed mushrooms, where you just wipe the mushrooms clean, it's perfectly okay to
wash your mushrooms. All right, we're gonna
check on those noodles. They've been resting
for about seven minutes, and they are perfectly tender. So you're gonna drain those in a colander and then rinse with cold water
to stop the cooking process and keep them from sticking together. It's really important to make sure the noodles are very well drained because you don't want to
incorporate extra water in your filling. Transfer the noodles to a cutting board and cut them into about one-inch pieces. Transfer your chopped noodles
to a large, clean mixing bowl. Now we're gonna grate two medium carrots. I've peeled these, and I prefer to use this
awesome matchstick slicer that I found on Amazon. I will link to this in the notes, but I love this because it makes
the grating slightly larger than a box grater, so you can still get
that great carrot texture in the finished egg rolls. We also love this tool for carrot salads. Next, finely chop one medium onion or half of a large onion like I have here. That's our last bit of prep, and we're ready to fire up the stove. Ooh! Place a large skillet over medium heat with one tablespoon of olive oil. (upbeat music) Add one pound of ground pork and break that up with a spatula. Saute just until it's cooked through. Stir in half a teaspoon
of salt at the end. Then, take the meat off the heat and transfer it to the
mixing bowl with the noodles. (upbeat music) Now, in the same skillet... and there's no need to clean it... add another two tablespoons of olive oil. Then add your chopped onions,
your shredded carrots, and your thinly sliced mushrooms. Saute those together for
about five to six minutes, stirring frequently, until
your veggies are softened. Wah, wah, boop! You don't need to wait until they're brown because we want the veggies to retain some of their moisture. Once your mixture has softened, add four cups of your shredded cabbage. Stir that together and saute for another one
and a half to two minutes, or just until the cabbage is wilted. Finally, stir in one half teaspoon of salt and take your mixture off the heat. Transfer your cooked veggies
to the same mixing bowl. Stir those together until
they are well combined. This mixture is really close
to my mom's egg roll mixture. She made these while we were growing up, and I loved that she put
noodles in the egg rolls. It made them so satisfying. It's important to have
a well-seasoned filling. So add half a teaspoon of salt, half a teaspoon of black pepper, two tablespoons of soy sauce, and one teaspoon of sesame oil. Mix that together. Then you can add more seasoning to taste. (upbeat music) And I could put this mixture into a bowl and have it for lunch. It is so tasty. In addition to having
a really great filling, having the right egg roll wrappers is key. I found these at our
local Asian market store, and the right wrappers will usually come out of the freezer section. I don't recommend the ones
from the refrigerator section, and here's why. They tend to be a thicker wrapper that doesn't quite cook through, and they bubble up like this
when you fry them in oil. They also soften quickly. The ones from the
freezer section, however, come out super crisp after frying, they reheat well, and they
fry all the way through. It's well worth it to
scout out a local source and get these frozen egg roll wrappers. Thaw the wrappers at room
temperature for 45 minutes, and make sure to keep them
covered with a damp paper towel, which will keep them from drying out. Peel back one layer at a time and make sure to keep
the remaining wrappers covered with that damp paper towel. Set the wrapper onto a clean work surface in a diamond shape. Now, it's important not
to overstuff egg rolls, so I use a one-fourth
cup measure for each one. Place the mixture onto the
bottom third of the wrapper. Pull the bottom corner over
the filling and tuck it under. Make sure to keep a tight roll as you go, then fold in the corners,
roll it up just a little more, and to seal the egg roll,
we're using some beaten egg. Brush that with a pastry
brush lightly over the edges. Continue rolling tightly to seal. Keeping a tight roll is important, so oil doesn't leak into
the center of your egg roll. Let's wrap another one, so you can really nail down this process. You'll need one egg roll
wrapper, add the filling, roll it up tightly, fold in the corners, brush the edges, and roll to seal. As you form your egg rolls, keep them covered with plastic wrap to prevent the rolls from drying out. Since these cook fairly quickly, I like to finish all of
them before I start frying. This recipe makes about
40 to 45 egg rolls, which is great because I love
to put these into the freezer. I'll show you how to do that later. I have my oil heating
up here in a Dutch oven, and I love using this candy thermometer to keep track of the oil temperature, because you don't want it
to go too hot or too cold. Fry the egg rolls at 340
to 350 degrees Fahrenheit for about five minutes, or until they're golden-brown and crispy. The egg rolls should sizzle
and bubble in the oil. Fry the egg rolls in
about two inches of oil, and make sure you don't overcrowd the pot, so the temperature doesn't drop. Once the egg rolls are done frying, transfer them to a wire rack to cool. A wire rack will ensure that
they stay crispy all around, and you do want to cool
them for at least 15 minutes before enjoying them. Otherwise, the centers can be very hot. That's probably the
hardest part of this recipe is waiting for those to
be cool enough to eat. Ho ho ho. Who's excited? Oh, and hungry too. I cannot wait to dig into these egg rolls, and I love serving them
with some sweet chili sauce. You can make your own or a
store-bought one is fine, but I do want to know, what
is your favorite sauce? Let me know in the comments, but I am ready for this taste test. (laughs) I just want you guys to hear the crunch, because it is so satisfying,
and you'll be convinced, okay? All right. Here we go. A little dunk. Ha! Sorry, I'm excited. Mmm. I love that this is staring back at me. Mm, mm. (laughs) Mm. Mm. You can see the center is
plump and moist and loaded. This is so satisfying. Once they're cooled down
to room temperature, you can stack them in a
freezer-safe Ziploc bag or container, pop 'em in the freezer, and when you're ready to heat them, you just put them in the air fryer, and they recrisp beautifully, so good, just like bought egg rolls, except they'll taste way better. I mean... and everything
homemade is better, right? That's what I'm talking about. Oh man. Okay, I'm gonna to do one
more 'cause you guys, listen. (egg roll crunches) Mm, mm, mm, mm, mm. These are just so crisp. The wrapper just shatters
when you bite into it. I love that filling, that juicy pork. The mushrooms add a lot of flavor, and then these are
loaded with veggies, too. Now, my favorite part of the show. We have a very special taste tester that's been very eager
to get in on the action, and she requested that I yodel
to get her in here, so... (yodels) All right. Is that your Sunday school craft? - Uh-huh. - I love it. That's so cute. Did they come in for the taste test, too? - I named him Snowfy and Gacka. - All right, you need your hand, girl. Grab an egg roll. Oh, she got the big one. Ooh, she got the sauce. Here we go. (egg roll crunches) Ooh, that's a good crunch. Okay, okay, okay. Oh ho ho! Two thumbs up. And a foot. Oh, do you love it? You're my best taste tester. - Pause the video. - Why? - 'Cause I'm gonna get something. - Aww, cute. This is... what is this? - Helicopter. - Helicopter! It's her craft that she
made with her brother. So cute. - Why is there these ones? - Hmm. That is an American flag helicopter. We love it. All right. We are so off topic, but she's so cute. All right. We'll see
you in our next video. Okay, let's fly away. (imitates helicopter)
