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71 lines
2.8 KiB
Plaintext
71 lines
2.8 KiB
Plaintext
---
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title: "Tangy Runyan Eggroll"
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slug: "tangy-runyan-eggroll"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "chinese"
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tags: ["chinese", "sides"]
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cookTime: 60
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prepTime: 30
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servings: 40
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author: "jake"
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description: "A delicious fusion-style eggroll that can be fried as an eggroll or adapted into wontons."
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featured: false
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display: true
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displayPhoto: "./assets/tangy-runyan-eggroll.jpg"
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---
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<RecipeCard>
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## Photos
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*Tangy Runyan Eggroll*
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## Ingredients
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- 1 package bean thread noodles
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- 1 lb ground pork
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- 2 tbsp dark soy sauce
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- 2-3 stalks green onion/leek, finely chopped
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- 1 cup wood ear mushroom, rehydrated and chopped
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- 1 tbsp fish sauce
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- 1 medium carrot, finely diced
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- 1 tbsp ginger, minced
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- 3 cloves garlic, minced
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- 1 egg (plus one extra for sealing wrappers)
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- 1 package lumpia wrappers
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- Oil for frying
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## Instructions
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1. Soak the **bean thread noodles** in hot water until soft, then chop into small pieces.
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2. In a large mixing bowl, combine the **ground pork**, **noodles**, **soy sauce**, **green onion**, **wood ear mushroom**, **fish sauce**, **carrot**, **ginger**, **garlic**, and **egg**.
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3. Mix thoroughly until well combined.
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4. Test the seasoning by microwaving a small amount on a paper towel and tasting.
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5. Place about 1/2 to 1 tablespoon of filling on each **wrapper**.
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6. Fold and roll tightly, sealing the edges with water or beaten egg.
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7. Deep fry at 350°F (175°C) until golden brown.
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8. Drain on paper towels and serve hot.
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It's most efficient to prepare all eggrolls at once in an assembly line fashion.
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Lay out multiple wrappers, add filling to each, then roll and seal them all together.
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They can be frozen on a tray (not touching) then transferred to a freezer bag for later use.
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To make wontons instead, use wonton wrappers and fold into triangles or nurse's caps.
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Instead of frying, boil in water or broth for 3-4 minutes until the wrapper becomes translucent.
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These make excellent additions to soup!
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## Notes
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### Wrapper Options
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- Lumpia wrappers are thinner than traditional eggroll wrappers, but either will work. For wontons, use wonton wrappers instead.
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### Bulk Preparation
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- It's most efficient to prepare all eggrolls at once in an assembly line fashion.
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Lay out multiple wrappers, add filling to each, then roll and seal them all together.
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They can be frozen on a tray (not touching) then transferred to a freezer bag for later use.
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### Wonton Variation
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- To make wontons instead, use wonton wrappers and fold into triangles or nurse's caps.
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Instead of frying, boil in water or broth for 3-4 minutes until the wrapper becomes translucent.
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These make excellent additions to soup!
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## References
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- Thanks to my sister for providing the recipe!
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</RecipeCard>
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