Egg Rolls

I always love when my dad’s side of the family has a party/gathering. Not only for seeing everyone, but for the food. I always feel like I gain a few pounds cause I can’t stop eating.

The main thing that EVERYONE always wants is egg rolls. Now these are the Lao version so not all the cabbage that Chinese ones have. This recipe makes about 100.

Love these so much

Love these so much

 

1-2 pounds ground pork (or turkey/chicken) springroll wrappers 4 large carrots (which you will need to shred very small) 1/2 head of cabbage (shredded) 3-5 cups of clear noodles (after they’ve been soaked) Taro root the size of a large orange (shredded) 4 eggs (+1 for wrapping) 1/2 tsp white pepper 4 tsp sugar 1/2 tsp MSG 2 1/2 tsp salt

What the inside looks like before being rolled

What the inside looks like before being rolled

 

Shred everything that needs to be then mix it all together. Separate the wraps. Put a small scoop on the bottom half of wrap. Pull up the bottom corner tight, then bring in the sides. Last finish rolling upward. Use the extra egg to hold down the end/last corner. We usually use canola oil at 325-350 degrees. Let fry until golden brown. They can be kept frozen for 3-5 months. Thaw before frying.

how much to put in then roll

how much to put in then roll

what they loo like rolled

what they loo like rolled

 

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