Egg Rolls
*recipe yields 55-60 egg rolls
-1 lb gr pork OR gr beef
-2 C cabbage, shredded
-1 C bean sprouts
-1 C carrot, shredded
-2 C vermicelli rice noodles
-4 garlic cloves, finely minced
-1 yellow onion, chopped finely
-1 tsp sugar
-1/2 tsp salt
-1 tsp chicken bouillon
-3 Tbsp oyster sauce
-1 Tbsp soy sauce
-1/4 tsp fresh black pepper
-32 oz egg roll wraps (2 packages)
-oil (for deep frying)
-1 Tbsp flour
-3 Tbsp water
-sweet and sour sauce (homemade or store-bought)
1) Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
2) In a large bowl mix first 12 ingredients and set aside.
3) In a small bowl mix flour and water to make a loose paste to seal the wrappers.
4) Instructions on how to roll the egg rolls should be on back of the packages. Use 1-2 Tbsp filling for each wrapper and seal edges with the water and flour mixture.
5) Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount of egg rolls per batch.
6) Serve with a sweet and sour sauce.
1) Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
2) In a large bowl mix first 12 ingredients and set aside.
3) In a small bowl mix flour and water to make a loose paste to seal the wrappers.
4) Instructions on how to roll the egg rolls should be on back of the packages. Use 1-2 Tbsp filling for each wrapper and seal edges with the water and flour mixture.
5) Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount of egg rolls per batch.
6) Serve with a sweet and sour sauce.
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