Saturday, May 10, 2008

Egg Rolls

Yummy! I rarely make egg rolls because they have to be deep fried, I know people bake them also but it's not the same. The girls really enjoyed these. They are also good cut up and used to top a vermicelli salad. So crisp and flavorful.

Measurements are all approximate.

Ground Pork (1 1/2 pounds)
Bean thread/cellophane noodles (1 1/2 small bundles)
Onion powder
Garlic powder
Oyster sauce
Black pepper
2 carrots
1/3 medium onion
Egg roll wrappers
Oil for frying

Soak cellophane noodles in warm water until they are pliable. Then drain and cut to make them a little shorter. I just ripped them in half.

Grate the carrots and dice the onion, place them in to a large bowl, add the pork.

Season with oyster sauce, garlic and onion powder.

And black pepper.

Add two eggs.

I used shrimp because I had it and it needed to be used, usually I don't add shrimp.
But these were cooked and peeled and I could only eat so much shrimp cocktail.

Chop the shrimp and add it to the bowl.

Add the cellophane noodles.

Mix it all up, by hand is easiest.

There are so many ways to wrap an egg roll, just make sure it's fairly tight and they are about the same size for even cooking.
I put the filling on the middle bottom of the wrapper...

And start from the bottom and roll up once.

Then I tuck the sides in.

And keep rolling up. You can either use an egg wash to brush the ends or water to help seal the egg roll.

All done!

Fry them in hot oil until golden brown and they are cooked through.
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