Egg Rolls
appetizers, chinese, pasta
2 oz cellophane noodles
1 lb ground pork
1 large onion, finely chopped
3 medium carrots, shredded
3 cloves garlic, finely
1 chopped
1/2 teaspoon black pepper
1/2 teaspoon sugar
1/2 teaspoon salt
2 eggs, beaten
20 sheets dried rice paper
1 oil for deep frying
1 sauce:
1 clove garlic, finely
1 chopped
1/2 dried red chili pepper
2 teaspoon heaping granulated sugar
1/8 teaspoon fresh lime juice or
1 teaspoon vinegar
2 tablespoon fish sauce
2 1/2 tablespoon water add
1/2 tablespoon water, more to lighten taste
In a bowl, soak the cellophane noodles in warm water 5 minutes, drain, and cut into 1-inch lengths. Combine the cellophane noodles, ground pork, onion, carrots, garlic, black pepper, sugar, salt, and eggs together. Set aside.
Soak one sheet of the dried rice paper in warm water, softening the wrappers. Place on a flat surface.
Place about 3 tablespoons of the filling at the edge of the rice paper. Fold over and cover the filling. Fold the sides over and continue to roll.
When all the wrappers are filled, pour oil into a large frying pan, heat to 350 degrees and fry egg rolls 20 to 30 minutes until they turn golden brown.
Makes 20 egg rolls.
TO MAKE THE SAUCE: In a small bowl or measuring cup, combine the garlic, chili pepper, sugar, lime juice, fish sauce and water.
Makes about 1/3 cup.
Recipe: Kimson Restaurant
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Yield: 1 servings