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Napa Noodle Egg Rolls

by | Sep 21, 2015 | CSA Member Updates, Recipes

This recipe comes to us courtesy of the Madison Area Community Supported Agriculture Coalition.  It is found in their book “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” (third edition, Jones Books, 2004).

Yield: Makes 20-25 egg rolls

Ingredients:
3 1/2 ounces (about 100 grams) bean thread noodles
1/2 pound lean ground pork
1 cup finely chopped onions
2 cups finely shredded napa cabbage
1 egg, beaten
1 Tablespoon sesame oil
salt and pepper to taste
1 pound egg roll wrappers
2 egg whites, beaten
3-4 cups vegetable oil
hot dipping sauce of your choice (or try the Hmong Hot Dipping Sauce, recipe below)

Directions:

  1. Soak noodles in hot water for 15 minutes.  Drain well; chop.
  2. Mix with pork, onions, cabbage, egg, sesame oil, salt and pepper.
  3. Place egg roll wrapper on work surface with one corner pointing toward you.
  4. Place 2 heaping tablespoons of filling near bottom corner, shaping mixture to look like a cigar.
  5. Roll wrapper (lower end) over meat to middle of wrapper.
  6. Brush edges with egg white and roll up completely.
  7. Repeat with remaining filling and wrappers.
  8. Heat oil to 375 degrees.  Deep-fry egg rolls in small batches until light brown, about 5 minutes.
  9. Drain on paper towels.  Serve with dipping sauce.

Hmong Hot Dipping Sauce

Makes about 1/3 cup

Ingredients:
3-4 red or green Thai (or any other) hot peppers, chopped
2 Tablespoons chopped fresh cilantro
1 Tablespoon bottled Thai fish sauce
juice of 1 lime or more to taste

Directions:
1. Mash chopped hot peppers and cilantro with mortar and pestle (don’t use a food processor) until they form a paste.
2. Stir in fish sauce and lime juice.
3. Use this as a dipping sauce for egg rolls, wontons, and spring rolls, or as a seasoning for fried rice, stir-fries, etc.

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Produce Featured in this Recipe

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