Ingredients

• 2 ½ lbs. Ground Pork

• 10oz bag Carrots (shredded)

• 300g Cabbage (chopped)

• 200g Yellow Onion (diced)

• 30g Garlic (diced)

• 1 tsp. Ginger (grated or diced)​

• 1 bunch Green Onions (chopped)

• 40g Fish Sauce 

• 5g Sesame Oil 

• 1 tbsp. Black Pepper 

• 1 tbsp. Salt 

• 4 tbsp Sugar

• 3 packs Bean Thread Noodles (aka Mung Bean Noodles)

• ½ cup Wood Ear Mushroom (optional, if you can find it-soak in hot water for 20 minutes till softened. Follow steps for bean thread noodle prep)

• 1 Egg (for the egg wash to seal the egg rolls)

• 1-2 packs Spring Roll Wrapper (Little Chef or Spring Home brand)

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Dipping Sauce

• ¼ cup Fish Sauce

• ¼ cup Sugar 

• ⅓ cup Water 

• 2 tbsp. Lime Juice

• 2 tsp. Rice Wine Vinegar or White Vinegar 

• 1 clove Garlic (diced)

• 1 Thai Chili Pepper (diced)

• 1 tbsp. Carrot (shredded)

 

Preparation

• Soak the noodles in hot water while prepping all the vegetables, until ready to mix all ingredients together.

• Prepare all ingredients into a mixing bowl

• Strain the noodles completely making sure that there is no more excess water. This is very important to achieve a better frying consistency. Chop the noodles up. 

• Combine all of the ingredients minus the Egg. 

• Beat egg in a separate bowl to be used as a sealant for the egg roll. 

• Preheat your desired frying oil to 350F

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Assembly

• Grab a sheet of spring roll wrapper, facing diagonally. 

• Add a spoon full of the filling and lay in a log shape at the corner of the sheet closest to you. 

• Roll towards the middle, fold in the left and right corners and roll to the top adding egg wash at the top corner to seal. Repeat till all filling is used up. **you can adjust the amount of filling per roll to your desired liking**

• Deep fry at 350F for 8 minutes, best served wrapped in lettuce with pickled carrots and jicama. You may also use Sweet Chili Sauce to dip.

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Storing Uncooked Egg Rolls

 If you decide not to fry the whole batch, you can absolutely store them in a freezer safe container and freeze them for up to 3 months.