Fried Spring Roll Recipe

Tweet

1/2 head of cabbage, shredded 1/2 lbs of carrot, julienne 1/4 c. of wood ear, soad in warm water, when expanded, julienne 2 chicken breast, steam and shredded 2 small bunch of vermicelli 1/2 c of fish sauces 1/2 tbsp of white pepper salt to taste 2 tbsp of sesame oil 2 package of spring roll wrap (about 50 sheets) 1 egg 1/2 c of flours oil/ shortening for frying. When all prep work is done, heat up a wok/sauteed pan, add sesame oil, toss in cabbabe, carrot, and wood ear. When the cabbage is tender, add chicken and vermicelli cook for another minute. Pour fish sauce, white pepper, stir around until evenly mixed. Add salt to adjust to taste. Remove from heat and let fillings cool. Once filling is cool, in a small bowl mix flour and eggs together. The egg mixture will be used to seal the spring rolls. Take 1 sheet of spring roll wrap and place it on a cutting board in a diamond shape. Take a handfull of filling and spread it out in the middle of the sheet in a rectangle shape. Take the corner pointing to you cover the filling, fold in both side and roll the spring roll up tightly. Dap a bit of the egg mixture on the last corner so the spring roll will stay in place. Heat up the oil, and fry the egg roll. The egg roll should be done when the outside is nice and golden. the egg roll can me bad up to 5 days in advance and refridgerated. You can also freeze the spring roll.