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Poa Pee
Thai Egg Rolls
3.5 oz. (half package) rice noodles or cellophane noodles
1/2 LB ground pork
1/2 LB ground beef
1 C carrots, peeled & shredded
1 C cabbage, shredded
1/2 onion, chopped
1 TBS fish sauce
1/4 TBS black pepper
1 garlic clove, finely chopped
1 tsp. sugar
1 pkg. egg roll or wonton wrappers
1/2 C vegetable oil
1 egg, beaten
Soak noodles in hot water according to package directions. When noodles are soft, drain and cut into 2-inch pieces. Add egg to a large bowl; beat well. Add noodles, pork, beef, shredded carrots, shredded cabbage, chopped onion, fish sauce, black pepper, chopped garlic and sugar. Mix well. Place egg roll or wonton wrapper on a flat surface; add about one tablespoon of filling just below center of wrapper and fold into a roll. Press edges to seal. Repeat process with remaining wrappers and filling. In a large skillet or wok, heat oil over medium heat for about one minute. Carefully place two to three egg rolls in oil and fry slowly for about ten minutes, or until skin is golden brown in color. Turn and fry other side about ten minutes. Drain on paper towels.
Suggestion: Serve with Nam Jeem Guy Yang (Hot & Sweet Dipping Sauce).
Similar recipes:
Chiko Rolls (Aussie)
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