More About This Recipe
Many people think they can't make egg rolls at home. But trust me, they are 100% doable! And once you get the hang of making them, you can start coming up with your own fillings and really impress people with your egg roll skills.
When you order egg rolls from a restaurant you usually get two. When you make them at home, you can just as easily make TWENTY.
For this version, I mixed up a quick, basic Pad Thai that I used to fill my egg rolls. The sweet/sour Pad Thai filling paired wonderfully with the crispy egg rolls and lightly sweet and spicy dipping sauce.
These were really great and definitely worth the effort!
If you've never made a Pad Thai before, there are a number of different strategies and theories on what makes a good one. To me, a Pad Thai needs just a few things:
2. A sour/sweet/salty sauce
3. Some sort of protein
4. Rice noodles
If you have all of those things, you can make Pad Thai.
The sauce is really important though, and while you can buy pre-mixed Pad Thai sauces, making it yourself isn't all that hard. The hardest thing to find is tamarind paste, but these days you can find it in most supermarkets with an Asian section. Once you have your sauce mixed, just set it aside for later.
Repeat after me: I CAN MAKE EGG ROLLS.
The wrappers are surprisingly easy to work with. Just remember to keep the extras under a damp cloth so they don't dry out while you're working.
Work in batches and fry the egg rolls for about 5 minutes until they are nice and crispy. The best way to handle them after they come out of the fryer is to let them drain on a rack over a few paper towels. This will make sure they stay nice and crispy while they cool.
Once you get them all fried, serve them up with the dipping sauce!
I made these as an appetizer, but one way to really maximize your meals is to make a double batch of Pad Thai on day one. Have it for dinner one night and then use the leftovers to make these guys later in the week!
If you happen to have leftover egg rolls, you can heat them up in a 350-degree oven for 10-15 minutes and they should still be pretty crispy and delicious. Don't microwave them though – they'll just get soggy.
Once you learn how to make egg rolls at home, you'll have a hard time paying for two measly rolls the next time you’re out to dinner!