This version of egg-roll is what everyone is familiar with. It is a flour based wrapper used to make popiah. It was readily available in America during the early years and has replaced the rice paper as the wrapper.
Filling:
1 lb ground pork/chicken
4-5 shiitake mushrooms, chopped into small pieces
1 small onion, chopped finely
1 tsp ground black pepper
1 tsp kosher salt
1/3 cup shredded cabbage
1/3 cup shredded carrots
1 small bundle mung bean thread
1 pkg egg roll/Spring roll wrapper
Oil
Note on the wrapper brands:
The wrapper choice is a personal one. I recommend the Spring Home brand. I know many who like Wei-Chuan but it burns too easily for me. I don't know if it is the filling that contributes to how it cooks, but I have never had any success with Wei-Chuan.
Combine all the ingredients under filling and set aside. Use about 2 Tbsp of filling.
Below came from my version 1.0 post. It is a similar concept , but it is shaped like a square. Just turn it sideways to a diamond/rhombus shape, with a corner pointing at you.
You want to make sure that your oil is hot. Fry it until is a golden brown color.
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