In this video I will show you step by step on how to make the PERFECT EGG ROLLS. This is the best, moist, and crispy egg rolls you will ever have. I add one more ingredient that not many other do in here. If you want to know what it is, please continue watching.

Ingredients:

- 1 Pack egg roll wrappers ( I used Little Chef brand) For vegan, used tofu instead
- 1 cup bean sprouts
- 1 lb ground beef ( any meat of your choice)
- 1/4 sliced of green cabbage ( chop or sliced thinly)
- 1/2 onion (thinly sliced)
- 3/4 cup shredded/chopped carrots
- 1/2 cup finely chopped black fungus mushrooms ( any mushroom will do)
- 2 eggs ( I recommend use 1 egg instead)
- Green onion or cilantro ( optional)

Seasoning

- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon mushroom seasoning
- 1/2 teaspoon white peeper
- Black pepper to taste
- A pinch of salt ( optional


Tips: - Use 1 egg to bind all the ingredients together. If use 2 eggs the ingredients will be too wet as that will cause the egg roll sheets to soggy and cracked.
- To prevent the egg roll sheet to dry out, put in the zipper bag after you're done peeling them.
- For the seal agent: I used beaten egg. For vegan, use water mixed with corn/tapioca starch then microwave until thicken. Or only water will do the trick.
- For vegan, use soy sauce, salt and mushroom seasoning instead.
- Fried on medium heat
- Bean sprouts is one of the ingredient that I add in here as it will make the egg rolls moist juicy and soft.


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