Ingredients

The following ingredients have 4 Servings
  • 27 spring roll or egg roll wrappers
  • high heat cooking oil if frying (I use Rice Bran Oil)
  • your favorite chili dipping sauce for spring rolls
  • 0.6 lb extra lean ground pork
  • 1 large carrot (grated)
  • 1 yellow onion (finely chopped)
  • 1 pack bean thread noodles (soaked in warm water, cut into 1 inch pieces)
  • 2-1/2 tablespoons fish sauce
  • 1-1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 large egg (beaten)
  • 1/4-1/2 jicama (grated - leave out or substitute with Chinese white radish if you can't find this))
  • 1 tablespoon cornstarch
  • 2 tablespoon warm water

Instruction

  • In a small bowl, soak the bean thread noodles in warm water for 20 minutes. Drain and cut into 1/2 inch pieces.
  • In a large bowl, combine all the ingredients for the ground pork filling along with the prepared noodles. Cover with plastic wrap and marinate in the fridge for at least 30 minutes.
  • Separate the spring roll wrappers into single sheets as they are usually stuck together.
  • In a small bowl, combine the corn starch and warm water together. Keep it close by where you will be wrapping the spring rolls.
  • Place a piece of wrapper on a clean and flat surface. Brush the top corner of the wrapper with some corn starch slurry. Spoon about 1 tablespoon of the ground pork filling onto the middle of the bottom edge of the wrapper, being careful not to over fill the wrapper
  • Lift the bottom corner up covering the filling. Then fold the left and right side towards the center. Continue folding up with a tight tuck-roll-tuck-roll motion. Finish up the roll, seal and place seam side down. Repeat until you have used up all your filling.
  • Fill a dutch oven, pot or wok with high heat cooking oil. I used rice bran oil. Preheat the oil to 350°F (175°C). Gently slide in or lower the egg rolls, frying 4 to 6 at a time, rotating and turning carefully until golden brown about 11 minutes.
  • Place cooked spring rolls on wire rack to drain and cool.
  • Best served on the same day with your favorite dipping sauce.