Eggrolls
Directions
- 1Shred 210 grams of carrots.
- 2Put bean thread noodles in very hot water and let it sit.
- 3Dice green onions.
- 4Add 300 grams of coleslaw mix.
- 5Dice 280 grams of yellow onions.
- 6Add 30 grams of garlic.
- 7Strain the noodles and squeeze out all the moisture.
- 8Dice the noodles.
- 9Add 40 grams of fish sauce.
- 10Add 5 grams of sesame oil.
- 11Add 1 tablespoon of black pepper.
- 12Add 1 tablespoon of salt.
- 13Add 4 tablespoons of sugar.
- 14Grate a small chunk of ginger.
- 15Add 2.5 pounds of ground pork.
- 16Mix all ingredients with bare hands or plastic gloves.
- 17Use the "Spring Home" or "Little Chef" brand egg roll wrappers.
- 18Place the wrapper on a plate in a diamond formation. Add the filling and roll it tightly, tucking in the sides, and sealing with egg wash.
- 19Deep fry at 350°F for 8 minutes.
Ingredients
- 210 grams carrots
- 4 packages bean thread noodles
- 1 bunch green onions
- 300 grams coleslaw mix
- 280 grams yellow onion
- 30 grams garlic
- 40 grams fish sauce
- 5 grams sesame oil
- 1 tablespoon black pepper
- 1 tablespoon salt
- 4 tablespoons sugar
- 1 small chunk ginger
- 2.5 pounds ground pork
- 1 egg
Equipment
graterknifefood processorbowlstrainerplateeggroll wrappersdeep fryer
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