Mom’s Egg Rolls

Name: Mom’s Egg Rolls
Cuisine: Thai
Ingredients: 4 ounces (115 g) dry bean thread glass noodles; ¼ cup (10 g) dried mushrooms, such as wood ear or shiitake; ¼ cup (10 g) dried mushrooms, such as wood ear or shiitake; ¼ cup (10 g) dried mushrooms, such as wood ear or shiitake; 2 tablespoons neutral oil, such as sunflower, plus additional for frying (about 8 cups / 2 liters); 2 tablespoons neutral oil, such as sunflower, plus additional for frying (about 8 cups / 2 liters); 2 cups (165 g) shredded green cabbage; ½ cup (55 g) chopped white onion; 1 (8-ounce / 225 g) can bamboo shoot strips, prepared per instructions; 2 tablespoons black soy sauce; 1 tablespoon sugar; ½ teaspoon kosher salt; ¼ teaspoon Magic Powder (aka Asian chicken bouillon); ¼ teaspoon Magic Powder (aka Asian chicken bouillon); 10 to 12 sheets egg roll wrappers, thawed according to package instructions, if frozen; International Market OG Sweet and Sour Sauce

Preparation info

Makes about
10
egg rolls

Difficulty
Easy

Appears in

Family Thai

By Arnold Myint

Published 2025

About

Egg rolls, to my mom, were currency. For the longest time, they rang in at $1 a pop, and anytime I’d ask for anything, my mom would remind me of how many egg rolls she’d have to sell to afford my toys, school supplies, or new shoes. It’s funny that she thought about them as money because, in all honesty, this egg roll recipe is worth its weight in gold. I was raised on the sales of these egg rolls, and I hope you appreciate them as much as I do.

Ingredients

Asia
Thailand
Snack

Ingredients

Method