Egg Rolls

I recieved this recipe from a lady at church a few years ago. Khuanchai is from Vietnam and agreed to do a lesson on making egg rolls. I never knew how easy it was. And, they taste so much better than what you get at the local store.

Even the girls like them!!

Lets get started.
First things first...get your aprons ready, this gets messy.

Ingredients

3 cups cabbage, chopped
1/2 pound ground pork
2 eggs
1/4 tsp salt
1 cup chopped carrots
1 pack clear rice noodles (found in oriental spot at the store)
1/2 cup oyster sauce (found in same spot)
pepper
1 tbsp sugar
1 pack egg roll wrappers (usually found in the refridgerated fresh produce)

Brown pork. Since the recipe calls for 1/2 pound, I usually brown 1 pound and then freeze half of it for the next time I make these!

While browning, remove the rice noodles and place them in a deep dish covered with warm water. when they are done, about 10 minutes, cut up with a pair of kitchen shears, just so that there arent any long strings.

In a large bowl, combine everything, except wrappers. Mix well, with hands is the best!

In a deep skillet, fill half way with vegetable or canola oil. Heat over med heat. (to see if it is ready, I throw in some of the mixture to see if it sizzles or not...so I dont know what emp it needs to be)

Now, get rolling! Take a wrapper, fill with the filling, and roll it up. Use egg white or water aroung the edges to secure them in place. When the skillet it hot enough, carefully drop some in adn cook about 3 minutes each side, or till nice and golden brown. Take them out and let dry on paper towels. Serve with Duck Sauce, or Sweet and Sour.

The great thing is how versitile these are. You can add mushrooms, onions, whatever you want. And, why not try substituting the oyster sauce with thai peanut sauce!!!