Recipe Index

Ingredients

• 1 cup bean thread noodle ((this was 2 oz dry) - rehydrated, drained, and cut to ~1/2" pieces with scissors)
• 1 lb ground pork (80% lean / 20% fat)
• 1 lb shrimp (peeled and deveined, minced)
• 1 cup wood ear mushroom (minced)
• 1 cup carrot (shredded)
• 1 egg
• 1/2 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tbsp sugar
• 1/2 tsp white pepper
• 1/2 tsp MSG (or chicken powder)
• 2 tbsp light soy sauce (low sodium)
• 1 tbsp fish sauce
• 1 egg
• 1 tbsp water
• 40 egg roll wrappers
• 2 quarts Neutral oil for frying (Avocado, Canola, Vegetable, or Peanut oil all work well)
• sweet thai chili sauce (store bought, or try my homemade version!)

Method

1. Soak the bean thread noodles in boiling water in a heatproof bowl until soft and pliable, then rinse, drain and pat completely dry, and snip them into 1/2-inch pieces.
2. Mix the pork, shrimp, noodles, wood ear mushroom, carrot, one egg, salt, garlic powder, onion powder, sugar, white pepper, MSG, soy sauce and fish sauce in a large bowl, stirring in one direction until thoroughly combined.
3. Beat the second egg with the tablespoon of water for sealing. Lay a wrapper in front of you, place 1 1/2 tablespoons of filling on the bottom corner and shape it into a 4-inch log, fold the corner over and tuck it under, then roll and seal with the egg wash; repeat with the rest.
4. Heat the oil to 350°F in a wok or Dutch oven and fry the rolls in batches for 6 to 8 minutes until golden brown, keeping the oil above 325°F.
5. Drain the rolls and serve them hot with the sweet Thai chili sauce.

Prep: 30 min · Cook: 15 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data