Serving Size:
12 egg rolls
Ingredients
- 1 bundle glass noodles, soaked in hot water per package directions
- peanut oil or another neutral oil
- 3 medium cloves garlic, chopped
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground black pepper
- 1/2 head (about 2 1/2 cups) very thinly sliced green cabbage, about 1 1/2″ long
- 2 carrots, shredded
- 3 green onions,chopped
- 2 dried shiitake mushrooms, soaked for 3 hours and chopped
- 4 button mushrooms, chopped
- 1/4 c cilantro stems -no leaves, chopped
- 1/4 – 1/2 teaspoon kosher salt
- 1/4 – 1/2 cup minced pork loin, shoulder or ground pork
- 1/2 teaspoon granulated sugar
- 2 teaspoons soy sauce
- scant 1/8 teaspoon Chinese 5 spice
- 4 raw shrimp, peeled, deveined and minced – optional
- egg roll wrappers
- 1 egg, beaten
Directions:
Soak your glass noodles, then drain and cut them into 1 inch pieces with kitchen scissors. Set aside.
Heat your large pan or wok until it’s med-high heat, then add the oil. As soon as the oil shimmers, add the garlic, ground white pepper and ground black pepper. Stir for 30 seconds and then add all the vegetables and salt. Stir fry the vegetables until mostly soft. Shove the vegetables to the side of your wok or pan and add the pork until just cooked through. Now add the sugar, soy sauce and Chinese 5 spice. Mix thoroughly and then add the noodles and shrimp if using. Stir together. You can add a splash of water if noodles are sticking to your pan. Remove from heat and cool until you’re able to handle the mixture.
Lay out an egg roll wrapper with one corner pointing towards you. Then add a heaping 1/4 cup of the vegetable-meat mixture to slightly below the center of the wrapper. Tightly roll until 3/4 quarters of the way up. Fold over both the right and left corners. Paint the beaten egg on the remaining exposed wrapper and finish rolling.
To cook, heat 1/8 inch of oil in a pan on med-high until shimmering. Gently place your egg rolls in the pan. Don’t crowd them, leave some space in between. Pan fry on each side until golden brown. Remove to paper towel or baking rack until cool enough to handle. Slice in half on the bias and serve with sweet-hot chili sauce. (link)
These freeze well. Place the uncooked egg rolls on a cookie sheet, not touching. Put them in the freezer until frozen through. At this point they can be placed in a freezer bag altogether without the risk of them sticking together. Don’t thaw them before cooking. Just follow the directions for the fresh rolls.
