Tam To’s Easy No-Roll Egg Rolls

Total Time Prep: 20 min. + standing Cook: 15 min./batch
Yield 10 servings
Egg rolls can be time-consuming and tedious to make, but this hack makes them a lot easier. Vietnamese egg rolls are generously filled, and rolling them is a lot harder than it looks. Sometimes, you can’t tell when the filling is fully cooked, either. With this hack, there’s no need to create rolls, and the air fryer ensures they turn out crispy and delicious. —Tam To, Los Angeles, California

Ingredients

  • 1/4 cup bean thread noodles, chopped
  • 1/4 pound ground pork
  • 1/4 cup finely chopped uncooked shrimp
  • 1/4 cup minced carrot
  • 1/4 cup minced wood ear mushrooms
  • 1 large egg
  • 2 tablespoons minced onion
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic
  • 1-1/2 teaspoons fish sauce
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 5 egg roll wrappers, cut in half

Directions

  1. Pour room-temperature water over noodles in a large bowl; let stand 15 minutes. Drain.
  2. Combine noodles and the next 12 ingredients. Mix lightly but thoroughly.
  3. Moisten half of an egg roll wrapper with water; fold over other half making a square. Place folded wrappers on a work surface, spritz top with cooking spray.
  4. Preheat air fryer to 380°. In batches, place rolls in a single layer in greased air fryer basket. Cook until golden brown and edges are crisp, 15-20 minutes.
Egg rolls can be time-consuming and tedious to make, but this hack makes them a lot easier. Vietnamese egg rolls are generously filled, and rolling them is a lot harder than it looks. Sometimes, you can’t tell when the filling is fully cooked, either. With this hack, there’s no need to create rolls, and the air fryer ensures they turn out crispy and delicious. —Tam To, Los Angeles, California
Recipe Creator

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