Egg Rolls

INGREDIENTS  

• 2 lbs of ground pork
• 12 oz of vermicelli bean thread noodles
• 1/2 of a cabbage, thinly sliced, 1 inch lengthwise
• 6 carrots, shredded
• 3 shallots, finely diced can be substituted for 1/2 an onion
• 2 bundles of cilantro, finely chopped
• 1/2 tablespoon of ginger, grated
• 1 tablespoon of fried garlic, ground
• 3 tablespoon of oyster sauce
• 3 tablespoon of kwonghung sauce
• 1 tablespoon of dark soy sauce
• 1/2 tablespoon of dasida seasoning (beef flavored bouillon), optional contains msg
• 4 eggs
• 1 tablespoon of black pepper
• 1 tablespoon of salt
• vegetable oil for frying
• 3 bags of egg roll wrappers

INSTRUCTIONS 

• Soak the vermicelli bean thread noodles in hot water until soft. Then cut into 1 inch segments.
• To make the filling, add the following ingredients into a large mixing bowl: vermicelli bean thread noodles, ground pork, cabbage, carrots, shallots, cilantro, ginger, fried garlic, oyster sauce, kwonghung sauce, dark soy sauce, dasida seasoning, 3 eggs, salt, and black pepper. Mix altogether.
• Set 1 egg yolk aside and add the egg white portion into the filling. Mix the filling again.
• For directions on how to roll an egg roll, please see photo tutorial above.
• Fry the egg rolls in vegetable oil over medium heat for 8-10 minutes until golden brown. Repeat this step until all egg rolls are cooked!
• Serve with Thai sweet & sour sauce.

NOTES

Makes about 75 egg rolls

ORIGINAL