Pork Egg Rolls

Name: Pork Egg Rolls
Yield: 25 egg rolls
Cuisine: American
Ingredients: 2 bundles (2.6 oz) Dried bean thread noodles; 1.5 lbs Ground pork; 2 cups Shredded cabbage; 1 cup Shredded carrots; 1 cup Chopped green onions; 1 tsp Salt; 1 tsp Sugar; 1 tbsp Oyster sauce; 1 tbsp Ground black pepper; 1 tbsp Garlic powder; 2 tsp Chicken bouillon powder; 25 pieces (1 pack) Egg roll wrappers; as needed for frying Vegetable oil; as needed Sweet chili dipping sauce; 1 (for sealing wrappers) Egg yolk

Redrubiesandmore @RedRubiesAndMore

Conover, North Carolina

Crispy and tasty! Everyone's favorite. Great for gathering. You can substitute ground chicken.

Redrubiesandmore @RedRubiesAndMore

Conover, North Carolina

Crispy and tasty! Everyone's favorite. Great for gathering. You can substitute ground chicken.

Saved

Ingredients

25 egg rolls

2 bundles (2.6 oz)Dried bean thread noodles
1.5 lbsGround pork
2 cupsShredded cabbage
1 cupShredded carrots
1 cupChopped green onions
1 tspSalt
1 tspSugar
1 tbspOyster sauce
1 tbspGround black pepper
1 tbspGarlic powder
2 tspChicken bouillon powder
25 pieces (1 pack)Egg roll wrappers
as neededfor frying Vegetable oil
as neededSweet chili dipping sauce
1(for sealing wrappers) Egg yolk

Saved

Steps

1

Soak bean thread noodles in warm water until soft, then drain and cut into short lengths.
2

In a large bowl, mix ground pork, cabbage, carrots, green onions, noodles, salt, sugar, oyster sauce, black pepper, garlic powder, and chicken bouillon powder.
3

Place a spoonful of filling on each egg roll wrapper. Roll tightly, sealing the edge with egg yolk.
4

Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls until golden brown and crispy.
5

Drain on paper towels. Serve hot with sweet chili dipping sauce.