Sunday, February 24, 2013
Vietnamese and Cambodian often make egg rolls with Taro roots, while the Chinese make it with cabbage.
Serve these egg rolls with Thai sweet and chili sauce.
1 pg Thai spring rolls wrappers (25 to 30 wrappers)
1/2 lb ground pork
1/2 lb minced prawn or shrimp
2 cups shredded taro roots
1 cup shredded carrot
1 bunch of bean thread noodle soak wash cut to small pieces
1 cup of dried mushroom or cloud ears soak wash cut to small pieces
2 T soy sauce
1 T fish sauce
1 T sugar (more or less up to you)
1 T sesame oil (optional)
1/4 t black pepper
3 cloves minced garlic
1/2 onion chopped
6 cups vegetable oil for deep fry
Thai sweet and Chili sauce to serve with the egg rolls
Mix all the ingredients in a large bowl until all combine and sticky.
Take one tablespoon of mixture and lay on the cornner of the wrapper
Roll the egg roll according to package direction, if you need to freeze the egg rolls line them up on cookie sheet and freeze it for few hours until hard then put them in Ziploc store egg rolls up to a month or longer in the freezer.
In a deep wok or fry pan put 6 cups of oil turn the heat to medium until hot; add few egg rolls at the time deep fry until golden brown then take it out drain on paper towel.
Egg rolls can be served with rice noodle salad, or as appetizer with sweet and chili sauce or peanut sauce.