Monday, November 4, 2013

Egg Roll


Ingredients
  • 1 package egg roll wrappers
Filling
  • 1 lb ground pork (makes 25 egg rolls)
  • 1/2 cup shredded carrots  
  • 1 large chopped onion
  • 4 cloves of minced garlic 
  • 4 sprigs of green onion-chopped
  • ⅛ cup wood ear mushrooms, chopped
  • ½ cup bean thread noodle, cut into 1″-1.5″ threads
  • 1/2 cup shredded cabbage
  • 1 tablespoon  fish sauce
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
Egg Roll Wrap Sealer
  • 1 egg whites 
Instructions
  1. Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes
  2. When soft, cut the bean thread noodles into little 2 in pieces and mushrooms.
  3. In a large BOWL...mix all the ingredients ..make sure its all incorporated 
  4. In a fry pot--add your oil...the eggroll needs to be deep fry...once oil is hot..slowly add 1 eggroll at a time....
  5. Wrap the egg rolls and fry until golden brown and fully cooked inside. About 12-16 minutes per batch. Don't crowd the frying pot. 
Served with dipping fish sauce or sweet chili sauce ;) 









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