Ingredients
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1 lb ground pork or 1 lb ground chicken
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1 cup diced onion
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2 large carrots, shredded (or 3 medium carrots)
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1/2 lb raw shrimp, deveined and chopped
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1 1/2 tablespoons fish sauce
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1 teaspoon chicken bouillon powder (1/2 cube)
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1 tablespoon sugar
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1 tablespoon sesame oil
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1/2 teaspoon black pepper
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4 -5 garlic cloves, minced
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1 cup bean thread noodles, soaked in water and cut into 1 inch lengths
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50 small egg roll wraps
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oil (for deep frying)
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1 egg, separated
Instructions
- Mix together all ingredients except the egg white.
- Use a fork and spoon to place mixture on wrappers.
- Use the fork to form the mixture into roll shape on the wrapper.
- Roll up wrapper.
- Use egg white to seal edges.
- May be frozen at this point. Use wax paper to separate layers.
- Remove desired number of spring rolls and fry until golden brown (do not thaw).