Thai - Egg Rolls

Egg Rolls
Makes roughly 25
Ingredients
Egg roll skins, Wei Chuan brand
Egg roll seasoning
Cabbage, 4 cups, cut long ways 1/16-1/8”
Carrots, julienne ½ cup
Celery, chopped, 1/16-1/8” ½ cup
Vermicelli noodles, 1 bundle
Ground Pork ½ lb

Cook ground pork in large sauce pan until cooked, ensure to stir and separate pork so it does not clump.

Soak noodles in room temp water, remove from water once noodles are flexible cut into 2-3” lengths.

Once pork is cooked, add 2 T of egg roll seasoning, mix well, and add noodles. Cook until noodles are soft, add carrots, celery, and cook for several minutes. Lower heat to medium low, add cabbage, stir occasionally for 45 seconds and turn off heat. If cabbage is cooked for too long it will wilt and get very watery.

Let mixture cool, and then add roughly 2 T of the above cooked mixture to the corner of an egg roll shell. Roll the egg roll tight, but try not to tear the shell, seal the end of the egg roll with a water flour mixture.

Deep fry in oil until golden brown. Serve with a 1 part sweet chilli sauce 1/2 or 1 part tiger sauce mixture, can add some water to this if you like, or you can buy Mae Ploy egg roll sauce which tastes the same to me.