Egg Rolls | Recipe Share

Egg Rolls recipe:
1-2 tablespoon oil
1 large onion sliced in half moons
salt and peppers to taste
8 oz sliced mushrooms
2 pound ground pork
1 tablespoon minced ginger
2 tablespoon minced garlic
1 pound of shrimp cut into small pieces
1/2 head shredded cabbage
10 oz shredded carrot
1 cup green onions sliced
12 oz bean sprouts
2 cups glass vermicelli noodles
Sauce
3 tablespoons dark soy sauce
3 tablespoons oyster sauce
1 tablespoon Chinese Wine ( may substitute sherry)
1 teaspoon red pepper flakes
1 tablespoon brown sugar
In a large bowl add glass vermicelli noodles and enough boiling water to cover for ten minutes. Drain noodles and place on towel to remove water. Cut noodles into 1 inch pieces.
In large skillet add oil; sauté onion until translucent; season with salt and pepper to taste. Add chopped mushrooms and cook over medium heat until soft. Remove onion mixture to large bowl. Cook ground pork until browned and crumbled; add garlic and ginger; continue to cook for an additional minute or so. Remove pork to bowl. Add shrimp to pan and cook for 2-3 minutes; remove to bowl. Add carrots and cabbage to pan and cook on high for 3-4 minutes; remove to bowl. Add sprouts, green onions and noodles to bowl; mix well. In small bowl add sauce ingredients and mix well. Pour sauce over eggroll mixture and blend well.
In a small bowl add one egg and 1 tablespoon water; whisk well. Take a egg roll wrapper and place 1 to 1 1/2 tablespoons of mixture; roll and seal edge with egg wash.
Heat about an inch of oil in pan, and fry eggrolls until golden brown on each side. Drain eggrolls on paper towels. I like to serve with Trader Joe's Sweet Thai Sauce, lettuce leaf, bean sprouts, and shredded carrots. Garnish with lime wedges and cilantro.

Видео Egg Rolls | Recipe Share канала TheQueensCabinet