Ingredients
1 pound lean ground pork
1 medium onion chopped, or finely diced
½ bunch of scalions chopped
1 carrot grated
1/3-cup mushrooms or wood ears (finely chopped)
1 clove garlic minced
½ teaspoon pepper (black or white)
1 egg to seal the roll
1 package of spring roll wrappers, usually buy extra just in case
(found in freezer)**Buy at any ethinics or Asian markets.
Directions
1. Combine first 7 ingredients in a salad bowl and let sit for about
10 minutes.
2. Place eggroll wrapper on counter diagonally, and place a couple
tablespoons of the filling across the lower center of the wrapper.
From the corner of the wrapper closest to you, begin to roll up the
eggroll. When it is halfway rolled up, fold in the outer corners,
and continue rolling so that they are tucked inside.
3. Break the egg into halves then get the yolk only to seal the end
of each roll (to keep its from falling apart). Make about 40 rolls
approximately 3 inches long and 1-inch diameter.
4. The finished eggrolls are deep-fried at 375F or low to medium heat
(make sure the oil is not too hot or the wrapper will overcook before
the filling is cooked) in a saucepan for 10 to 15 minutes or until
golden brown, and drain on paper towel.
*** Serve immediately.
*** Serve alone as hors d'oeuvres or rolled in lettuce (bib or romaine)
and dipped into nuoc mam (fish sauce).
