Eggrolls

Eggrolls

8 mins
Serves 20
Serves

Directions

  1. 1.

    Shred 210 grams of carrots.

  2. 2.

    Put bean thread noodles in very hot water and let it sit.

  3. 3.

    Dice green onions.

  4. 4.

    Add 300 grams of coleslaw mix.

  5. 5.

    Dice 280 grams of yellow onion.

  6. 6.

    Add 30 grams of garlic.

  7. 7.

    Strain the noodles and squeeze out all the moisture.

  8. 8.

    Dice the noodles.

  9. 9.

    Add 40 grams of fish sauce.

  10. 10.

    Add 5 grams of sesame oil.

  11. 11.

    Add 1 tablespoon of black pepper.

  12. 12.

    Add 1 tablespoon of salt.

  13. 13.

    Add 4 tablespoons of sugar.

  14. 14.

    Grate a small chunk of ginger.

  15. 15.

    Add 2.5 pounds of ground pork.

  16. 16.

    Mix all ingredients with bare hands or plastic gloves.

  17. 17.

    Buy the TYJ or Little Chef brand of spring roll pastry.

  18. 18.

    Place the wrapper on a plate in a diamond formation.

  19. 19.

    Add the eggroll mixture to the center.

  20. 20.

    Roll the wrapper halfway.

  21. 21.

    Squeeze down the sides.

  22. 22.

    Tuck in the sides.

  23. 23.

    Roll the wrapper completely.

  24. 24.

    Add egg wash to seal.

  25. 25.

    Deep fry at 350 degrees for 8 minutes.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

  11. 11.

  12. 12.

  13. 13.

  14. 14.

  15. 15.

  16. 16.

  17. 17.

  18. 18.

  19. 19.

  20. 20.

  21. 21.

  22. 22.

  23. 23.

  24. 24.

  25. 25.

Ingredients

  • 210 grams carrots
  • 4 packages bean thread noodles
  • 1 bunch green onions
  • 300 grams coleslaw mix
  • 280 grams yellow onion
  • 30 grams garlic
  • 40 grams fish sauce
  • 5 grams sesame oil
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 4 tablespoons sugar
  • 1 small chunk ginger
  • 2.5 pounds ground pork
  • 1 egg
  • 25 sheets spring roll pastry

Equipment

grater knife food processor bowl strainer measuring cup spoon plate eggroll wrappers deep fryer

Tips

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