When my mom first introduced me to her eggrolls, I always had to request it to be made for a school potluck or birthday party. Everyone yearned for her eggrolls and indeed she makes the best thai-style egg rolls out there. The sauce is a perfect sweet and savory complement to the eggrolls. I must say, as soon as she made miniature ones, it inspired me to start making ethnic-inspired appetizers or desserts. Although, it's a much slower learning process, I soon hope to get there starting with my mom's recipes.
Ingredients:
- 1/4 pound clear dried bean thread noodle (soak in room temperature water until soft, drain, and cut in half)
- 1/2 pound ground pork
- 1/4 cup shredded carrot
- 1/2 cup shredded cabbage
- 1/2 cup shredded jicama
- 1/4 cup diced white onion
- 1/2 cup chopped cilantro
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 egg
- 1 package frozen egg roll wrappers/spring roll pastry (20-50 sheets per package)
- Mozola Oil for deep-frying
How to Make:
- To make the filling, combine cooked ground pork (or ground chicken/shrimp), bean thread noodles, cabbage, carrot, onion, cilantro, black pepper, and salt in a bowl.
- To make the rolls, lay out one egg roll wrap with a corner pointed toward you. Place about a 1/4 cup of the filling on the wrap and fold corner up over the filling. Tuck the folded corner in the filling and roll until reaching center of the wrap. Fold left and right corners toward the center and continue to tuck and roll. Dab on a drop of egg yolk on the final corner to help seal the egg roll.
- Pre-heat oil in a deep fryer or wok until sizzling hot. Carefully slide eggrolls in and leave for 3-5 minutes while constantly turning eggs rolls to cook the filling inside. Until the eggrolls are crisp and golden brown, use a frying spatula to drain oil then place the eggrolls on a paper towel over a plate to absorb the extra oil.
- Serve while it hot with Thai sweet chili sauce.
