- 27 spring roll or egg roll wrappers, can be found in the freezer section of an Asian Grocery store or the Asian section in your supermarket
- High heat cooking oil if frying
- Your favorite chili dipping sauce for spring rolls
- 0.6 lb extra lean ground pork
- 1 large carrot, grated
- 1 yellow onion, finely chopped
- 1 pack bean thread noodles, soaked in warm water, cut into 1 inch pieces
- 2 and 1/2 tablespoons of fish sauce
- 1 and 1/2 teaspoons of sea salt
- 1 teaspoon of black pepper
- 1 large egg, beaten
- 1/4 - 1/2 jicama, grated - leave out or substitute with Chinese white radish if you can't find this)
- Slurry for sealing the spring rolls tight
- 1 tablespoon cornstarch (or flour) mixed with 2 tablespoons of warm water
- In a small bowl, soak the bean thread noodles in warm water for 20 minutes. Drain and cut into 1/2 inch pieces.
- In a large bowl, combine all the ingredients for the ground pork filling along with the prepared noodles. Cover with plastic wrap and marinate in the fridge for at least 30 minutes.
- Separate the spring roll wrappers into single sheets as they are usually stuck together.
- In a small bowl, combine the corn starch and warm water together. Keep it close by where you will be wrapping the spring rolls.
- Place a piece of wrapper on a clean and flat surface. Brush the top corner of the wrapper with some corn starch slurry. Spoon about 1 tablespoon of the ground pork filling onto the middle of the bottom edge of the wrapper, being careful not to over fill the wrapper
- Lift the bottom corner up covering the filling. Then fold the left and right side towards the center. Continue folding up with a tight tuck-roll-tuck-roll motion. Finish up the roll, seal and place seam side down. Repeat until you have used up all your filling.
- Baked Version
- Preheat oven to 425 degrees F. Line a large baking sheet with foil, then place a wire rack on top of it and grease it with cooking spray. (If you don't have a wire rack, you can bake the spring rolls directly on the lightly sprayed foil).
- Place the spring rolls on the rack and brush with a light coating of olive oil. Bake in the oven for 10 minutes, then flip the rolls over and bake for an additional 10 minutes or until the rolls are a crispy golden brown.
- Remove from oven and let rest for 5 minutes.
- Fried Version
- Fill a dutch oven, pot or wok with high heat cooking oil. I used rice bran oil. Preheat the oil to 350°F (175°C). Gently slide in or lower the egg rolls, frying 4 to 6 at a time, rotating and turning carefully until golden brown about 11/2 minutes.
- Place cooked spring rolls on wire rack to drain and cool.
- Best served on the same day with your favorite dipping sauce.
Source: Life Made Sweeter
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