My Laotian Egg Rolls Photo Recipe For Your Next Party

Estimated cost per serving $.25 per eggroll

Hello my Socialites! Eggrolls are a traditional appetizer in our culture. I am not much of a fan of eggrolls at Chinese restaurants because it's bland and they are never generous on the meat. Usually I just end up with a big chunk of fried cabbage and oil. Our Lao eggrolls are tasty and full of generous portions of variety of ingredients. Every Asian culture makes their eggrolls differently but the concept is basically the same. Yes, no two household will ever make the exact same egg rolls. I used ground pork in this recipe but you can always substitute it with ground chicken or veal if you prefer.  This is a great party appetizer for your guests. I hope you experiment and let me know how it goes! Enjoy!


Vegetable Mixture Ingredients: Makes around 50 eggrolls

• 2  cups Carrots shredded
• 2 cups Cabbage shredded
• 2 cups Onions chopped
• 1 cup Shittake mushrooms chopped (optional. I didn't use any in this recipe bc I was out of mushrooms)
• 1 package Vermicelli Cellophane Noodles soaked in hot water and then cut into 2 or 3 inch long.

Pork Mixture: (combine below ingredients)

• 2 lb Ground Pork
• 8 eggs
• 2 tbsp Salt and Pepper
• 2 tbsp MSG
• 2 tbsp fish sauce 
• 2 tbsp of oyster sauce 
• 3 Garlic cloves finely minced
• 1 tbsp ginger powder (optional)

For Rolling Mixture

• 2 package Spring roll  wrapper shell (comes in sheet of 25) It comes frozen so thaw at room temperature before attempting to fill and roll.
• 1 egg for sealing the ends 
• Vegetable oil for frying

* *You can make these and freeze it to use later for parties or to give away to friends. When you do decide to freeze it for later use, do not defrost the egg rolls. Just cook it in oil in high heat and add extra time for it to cook.

Step by Step Photo Instructions. Now let's get started!

 *Pardon my mom's bad manicure. Looks a lot better than mine if I were the hand model in these pictures! I hate rolling egg rolls.

Look for Vermicelli cellophane noodles and Spring Roll Shells in the Asian Food Market. Be sure to thaw the spring roll shells in room temperature for about 30 minutes. These are very delicate. Handle gently.

Place vermicelli noodles in hot water in a large bowl for at least 10 minutes until it is soft. Drain water and cut noodles around 2 inch long.

Shred cabbage, carrots, and onions like this. Please get rid of excess water from rinsing the vegetables. Blot if you must before adding it into the pork mixture to prevent extra juice that will cause the egg rolls to be soggy and to fall apart before it is even cooked.

Combine pork mixture with vegetable mixture and mix well by hand.

Getting ready to roll mixture in spring roll wrapper. One egg to seal the egg rolls once its rolled.

Carefully peel spring roll sheet and place it on a flat surface. Scoop a spoonful of mixture near the end of the point leaving two inch space to roll. Make sure the mixture is not runny or else the roll will be soggy.

Shape the mixture horizontally. Pardon my mom's bad manicure.

Roll flap over the mixture and roll firmly but not too tight until you reach middle.

Fold over left side towards the middle.

Then fold right side towards the middle.

Then continue to roll

Brush the end of tip with egg yolk or egg white and roll til the roll is complete.

Completed roll . Repeat steps. Place rolled egg rolls nicely on wax paper or foil between each stacked layers to help prevent from drying out before frying.

Step and repeat until you're out of mixture or sheets. Now after you are done, you will need to heat a large pot up with at least 3 inch of cooking oil  until it is good and hot. Gently place 5 or 6 egg rolls in  at a time and occasionally turn until it reaches golden brown, around 2 minutes. Place each cooked egg rolls on a  rack to drain oil and cool off. Repeat steps.

It should turn out golden brown. Serve it with sweet chili sauce.