INGREDIENTS
- 1 package egg roll wrappers
- 1 lb ground pork (makes 25 egg rolls)
- 1 medium jícama (1/2 cup)
- ⅔ cup chopped onion
- ⅛ cup wood ear mushrooms, chopped
- ½ cup bean thread noodle, cut into 1"-1.5" threads
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- ¼ cup water and 1 tbsp flour, microwaved until barely boiling
DIRECTIONS
- Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.
- Shred or finely chop onion and squeeze excess moisture out by hand. Add ½ tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.
- When soft, chop bean thread noodles and mushrooms.
- Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork and mix well. Add jícama last and mix well.
- Wrap the egg rolls and fry at 325°F until golden brown and fully cooked inside. About 12-16 minutes per batch.
Source : Hungry Huy
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