Eggrolls
Directions
- 1Shred 210 grams of carrots.
- 2Place four packs of bean thread noodles in very hot water and let them sit.
- 3Dice up some green onions.
- 4Add 300 grams of coleslaw mix.
- 5Dice 280 grams of yellow onion.
- 6Dice 30 grams of garlic.
- 7Strain the softened noodles and squeeze out all the moisture.
- 8Dice the noodles to make them easier to roll later.
- 9Add 40 grams of fish sauce into a bowl.
- 10Add 5 grams of sesame oil.
- 11Add one tablespoon of black pepper.
- 12Add one tablespoon of salt.
- 13Add four tablespoons of sugar.
- 14Grate in a small piece of frozen ginger.
- 15Add two and a half pounds of ground pork into the bowl with the other ingredients.
- 16Mix all ingredients together with your hands.
- 17Place the spring roll wrapper in a diamond formation.
- 18Place a spoonful of eggroll mixture on the wrapper, about this big.
- 19Fold the bottom corner over the mixture, then fold the side corners inward.
- 20Roll it up halfway.
- 21Apply egg wash to the top corner of the wrapper.
- 22Seal the eggroll by rolling it completely.
- 23Deep fry the eggrolls at 350 degrees Fahrenheit for 8 minutes.
- 24Transfer the fried eggrolls into a bowl.
Ingredients
- 210 grams Carrots
- 4 packs Bean thread noodles
- Green onions
- 300 grams Coleslaw mix
- 280 grams Diced yellow onion
- 30 grams Garlic
- 40 grams Fish sauce
- 5 grams Sesame oil
- 1 tablespoon Black pepper
- 1 tablespoon Salt
- 4 tablespoons Sugar
- Ginger
- 2.5 pounds Ground pork
- Egg wash
Equipment
GraterBowlKnifeCutting boardDicerStrainerDeep fryerBaking sheet
Tips
- Squeeze out all the moisture from the bean thread noodles for crispy eggrolls.
- Dice the bean thread noodles to make them easier to roll.
- Use spring roll wrappers, not thick eggroll wrappers, for a tastier result.
- Make sure to make the eggrolls super tight when rolling.