Egg Roll (春捲)
Author: Jeff Kang
Recipe type: Appetizer
Cuisine: Chinese
Serves: 25 rolls
- ¼ cabbage (about 0.5 lbs)
- 1 onion
- 1 bundle of dried vermicelli soaked up (suggest LongKou Vermicelli)
- ½ to 1 cup of shredded carrot
- 1 pound of ground pork
- 1 bag of approx. 25 egg roll wrappers (thawed)
- 1 egg white
- 1 tbl of soysauce (please adjust to your taste)
- 1 pinch of white pepper
- 1 pinch of hondashi
- Soak dried vermicelli for more than 15 min or until it's soften
- Lightly cut the soaked vermicelli with scissors (easier to cook)
- Shred all vegetables
- Stir fry ground pork to fully cooked
- Stir fry the rest of the ingredient, add seasoning
- Wrap egg rolls
- Prepare the oil to the right temperature
- Fry until egg rolls are golden brown
Recipe by It's My Dish at https://itsmydish.com/egg-roll/
3.2.2925