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Category: Recipes
Prep Time: Cook Time: Total Time:
Spring Rolls
Ingredients:
1 frozen package of spring roll wrappers (8" x 8") size (thawed) or
Chinese egg roll wrappers
1 lb. Lean ground pork
1 small bunch of mung bean thread noodles or cellophane noodles
(soak, drained, and cut)
? Fresh carrots
4 cloves fresh garlic (finely chopped)
1 tsp. Sugar
1 tbsp. Fish sauce
2 tbsp. Soy sauce
a few drops of sesame oil
fresh ground pepper
4 cups vegetable oil
1 egg white
optional half cabbage, shredded
Preparation:
In a mixing bowl add fish sauce, soy sauce, fresh ground pepper
Pre soak cellophane noodles in a bowl of cold water. For at least 10 min.
Drain, then cut noodles into shorter lengths. Add them in the bowl.
Add in shredded fresh carrots, chopped fresh garlic, (optional shredded cabbage)
Add a few drops of sesame oil. Mix all the ingredients together well.
Take out one of the peeled spring roll skins and lay iton flat surface.
Scoop up a spoonful of the filling mixture and lay it out on one corner of the wrapper,
fold the wrapper twice to form triangle shape then close both ends and tighten.
Roll the wrapper to the end and secure the tip with a dab of egg white to make it stick.
Set it on a tray. Repeat until you run out of filling.
Heat vegetable oil in a deep pan over medium heat. (Make sure the oil is warm before dropping the egg rolls). Add spring rolls to the pan and fry both sides until the roll turns golden brown.
Scoop the rolls up with stainer to drain the oil. Set rolls on a paper towel to absorb excess oil.
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Category: Recipes
Prep Time: Cook Time: Total Time:
Spring Rolls
Ingredients:
1 frozen package of spring roll wrappers (8" x 8") size (thawed) or
Chinese egg roll wrappers
1 lb. Lean ground pork
1 small bunch of mung bean thread noodles or cellophane noodles
(soak, drained, and cut)
? Fresh carrots
4 cloves fresh garlic (finely chopped)
1 tsp. Sugar
1 tbsp. Fish sauce
2 tbsp. Soy sauce
a few drops of sesame oil
fresh ground pepper
4 cups vegetable oil
1 egg white
optional half cabbage, shredded
Preparation:
In a mixing bowl add fish sauce, soy sauce, fresh ground pepper
Pre soak cellophane noodles in a bowl of cold water. For at least 10 min.
Drain, then cut noodles into shorter lengths. Add them in the bowl.
Add in shredded fresh carrots, chopped fresh garlic, (optional shredded cabbage)
Add a few drops of sesame oil. Mix all the ingredients together well.
Take out one of the peeled spring roll skins and lay iton flat surface.
Scoop up a spoonful of the filling mixture and lay it out on one corner of the wrapper,
fold the wrapper twice to form triangle shape then close both ends and tighten.
Roll the wrapper to the end and secure the tip with a dab of egg white to make it stick.
Set it on a tray. Repeat until you run out of filling.
Heat vegetable oil in a deep pan over medium heat. (Make sure the oil is warm before dropping the egg rolls). Add spring rolls to the pan and fry both sides until the roll turns golden brown.
Scoop the rolls up with stainer to drain the oil. Set rolls on a paper towel to absorb excess oil.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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