Recipe

Egg Rolls Recipe

	Jenpen / All my dishes 1 year, 2 months ago This is a basic recipe for egg rolls mainly made by the Hmong people. I have adjusted the recipe somewhat to enhance the flavor. Prep:30m Cook:30m Servings:25	Jenpen
	egg rolls

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sharyl4

Ingredients

1 package of egg roll wrappers-thawed for about 20 minutes (I would buy 2 in case you need them though-they freeze well-you can take extras to work:))

1/2 package of coleslaw mix (buy by the bagged salads, it's reall called coleslaw mix-it's dry, not wet)

1 pound of meat-lightly browned-drained (I usually use ground beef, but you can use ground turkey or ground pork)

3 eggs

1 package Vermacelli Noodles (It's in the oriental section in a bright pink netting, it comes in a clear wrapping and then in the bright pink netting)

Picture at: http://www.foodsubs.com/Photos/beanthreads4.jpg

1 clove of garlic-minced

sprinkle of cilantro

Salt

Pepper

Directions

Soak the noodles in hot tap water until soft, cut with a scissors into smaller pieces.

Mix 2 eggs, coleslaw mix, meat, noodles, garlic, cilantro, salt, and pepper in a bowl (use your hands-it's easier)-the mixture should be a little moist-but not sopping wet. Add another egg if you need to.

Put the other egg in a small bowl (you'll be using this to secure the egg rolls)

Put a handful of mixture on one wrapper corner and wrap it up. When you finish rolling, dip your finger in the egg and "glue" the seam together. Continue until you have finished.

I usually fry these in my fry daddy-taste great. IF you want to be brave, you can try putting these on a baking sheet and spray each egg roll with cooking spray (it would even be better if you had them on a rack which rested on the baking sheet) and bake it at 425 until crispy. I've never tried this way, so it definitely could be a disaster, but it might be worth trying! I do know that cooking spray will make the outside crispy "like" frying, so you can try it.

Go ahead and feed your family, and take the rest to work! People love them! I usually cut them in half with a scissors after they're cooled a little bit, so they become an appetizer. Serve with honey mustard, sweet and sour sauce, or hot chile sauce.

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