Ingredients
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1 bunch cilantro
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1 (10 1/2 ounce) bag bean thread noodles
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24 rice paper sheets
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1 (10 -12 ounce) package coleslaw mix (or 1 sm cabbage & 2 carrots shredded)
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1 medium yellow onion
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1 1/2 lbs ground pork
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2 teaspoons black pepper
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2 teaspoons salt
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2 tablespoons oyster sauce
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2 tablespoons fish sauce
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2 tablespoons soy sauce
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1 tablespoon green onion, chopped
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1 tablespoon cilantro, chopped
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1 teaspoon fresh lime juice (bottles fine)
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1 dash msg
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1/4 cup fish sauce
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1 egg (xtra 1 for sealing egg rolls)
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5 Thai red chili peppers, chopped (birds eye)
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1 bunch green onion
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1 garlic clove, chopped
Instructions
- Soak noodles in very hot water for 10 minutes.
- Drain.
- Rinse with cold water.
- Cut into 3-inch lengths; set aside.
- Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
- Mix all ingredients together.
- Heat oil (med high heat).
- Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
- Roll it up.
- Seal with egg.
- Cook for about 10 minutes.