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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a family recipe. Growing up my mom only make these on special occassions. I actually always have these in my freezers for whenever i am hunger for them. Everyone that has tried these egg rolls loved it. Beware: they are very addictive! Ingredients:
1 lb ground pork or 1 lb ground beef |
2 cups cabbage, shredded |
1 cup bean sprouts |
1 cup carrot, shredded |
2 cups vermicelli rice noodles (soaked in hot water, then cut to 2 inches in length) |
4 garlic cloves, finely minced |
1 yellow onion, chopped finely |
1 teaspoon sugar |
1/2 teaspoon salt |
1 teaspoon chicken bouillon |
3 tablespoons oyster sauce |
1 tablespoon soy sauce |
1/4 teaspoon fresh black pepper |
32 ounces egg roll wraps (2 packages) |
oil (for deep frying) |
1 tablespoon flour |
3 tablespoons water |
Directions:
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 each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa).
5. Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.
6. Serve with favorite sweet and sour sauce.
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