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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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eggrolls Ingredients:
1 (10 1/2 ounce) bag bean thread noodles |
25 rice paper sheets |
3 -4 cups cabbage |
2 carrots |
1 cup yellow onion |
1/2 cup green onion |
1/2 cup cilantro |
1 1/2 lbs ground pork |
2 eggs |
2 teaspoons black pepper |
2 teaspoons salt |
2 tablespoons oyster sauce |
2 tablespoons fish sauce |
2 tablespoons soy sauce |
Directions:
1. 1. Soak the bean thread noodles in very hot water for 10 minutes and drain.
2. 2. Rinse with cold water and cut into 3-inch lengths; set aside.
3. 3. Chop green and yellow onions and cilantro and shredded the cabbage and the carrots.
4. 4. Mix all ingredients together in a boil.
5. 5. Add the ground pork, eggs and the seasonings.
6. 6. Heat oil (med high heat).
7. 7. Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
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