My Moms Japanese Style Egg Rolls
Author: 
Recipe type: Appetizer, Main
Cuisine: Japanese, Chinese
 
Ingredients
  • 1 pound ground pork (or turkey)
  • ½ yellow onion, diced
  • 5 dried shiitake mushrooms, reconstituted, liquid reserved
  • 1 medium carrot, julienned
  • 1 2 oz dried harusame (mung bean noodles/thread)
  • 2 cups moyashi (soy bean sprouts)
  • 2 stalks negi (green onions), sliced
  • 3 tablespoons shoyu (soy sauce)
  • 2 tablespoons mirin (sweet cooking sake)
  • Salt and pepper to taste
  • 1 tablespoon cornstarch
  • 2 tablespoon reserved shiitake mushroom liquid
  • Egg roll wrappers
  • Canola oil for frying
Instructions
  1. In a small bowl, add dried shiitake mushrooms and hot water. Allow to soak about 15 minutes until tender. Reserve soaking liquid.
  2. In a medium pot, boil water and cook dried mung bean noodles (thread) about 3 to 4 minutes until tender. Drain, and rinse with cold water. Rough cut noodles into 2-inch pieces using kitchen shears. Set noodles aside.
  3. In a large pan, sautee ground meat (pork or turkey). Season with salt and pepper. Drain fat from meat and remove cooked meat from pan.
  4. In the same large pan, sautee julienned carrots, onion and moyashi (soy bean sprouts) until tender. Season with salt and pepper.
  5. Add ground meat back into the pan.
  6. Also add cooked harusame (mung bean thread) back into the pan. If the noodles appear dry and are sticking together, gently rinse then with water and drain. Then add into the pan.
  7. On medium-high heat, combine all ingredients together. Add soy sauce and mirin, stirring gently. Combine cornstarch and reserved shiitake liquid. Stir until the mixture thickens slightly. If it seems dry, add a bit more of the reserved shiitake liquid.
  8. Make egg rolls. Place about 3 heaping tablespoons of the meat mixture in the center of the egg roll wrapper. With one corner pointing towards you (the wrapper looks like a diamond), fold both left and right corners towards the middle, then take the bottom "point" and fold it towards the center and roll. Use the top "point" of the diamond to seal the egg roll by brushing some water along it's edges. Place egg roll seam facing down, until you finish rolling all of the egg rolls.
  9. In a medium pot, heat enough canola oil. Only add about 3 egg rolls at a time to the pot of oil. Fry each side for about 30 - 40 seconds until golden brown.
  10. Drain egg rolls on paper towels.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/10/18/my-moms-japanese-style-egg-rolls/