Categories: Asian
Ingredients
- 1/4 cup bean thread or rice noodles
- 3/4 lb. ground pork
- 1 cup matchstick cut carrots
- 3-4 cups sliced cabbage
- 1/2 cup onion
- 4 tablespoons fish sauce
- 1/2 teaspoon white pepper
- 1 egg, separated
- 1 package spring roll wrappers (25 wrappers in each pack)
- oil for frying (about 4 cups)
Directions
- Prepare noodles according to package instruction. Drain.
- Combine the pork, noodles, carrots, cabbage, onions and separated egg yolk. Add fish sauce and white pepper, stir together.
- Heat oil to over medium low heat. Open the package of spring roll wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out.
- To assemble the spring rolls, place wrapper in front, in diamond formation. Add 2 tablespoons of pork mixture to the lower half of the wrapper, folder lower end of wrapper over mixture. Roll into a cigar shape, folding ends over as you roll. To seal edges, use an egg white and water mixture.
- Before you fry, make sure the oil is hot. Cook spring rolls until golden brown, about three to four minutes. Serve with sweet chili sauce. Makes 25 rolls.