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