EGG ROLL: My go to recipe [Kab Yaub]

flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

egg

🥗Healthier: egg whites

Egg whites are lower in calories.

Soak 2 bundles of Bean Thread noodles in hot tap water for 15 to 20 minutes.

Drain the water and cut the noodles into smaller pieces using kitchen scissors.

In a large bowl, combine ground pork, soaked Bean Thread noodles, shredded cabbage, shredded carrots, and sliced green onions.

Season the mixture with garlic powder, black pepper, chicken bouillon, sugar, salt, fish sauce, and oyster sauce. Mix well until combined.

Peel the egg wrappers and set them aside for easier filling and wrapping.

Make a glue for sealing the egg rolls by mixing 2 tbsp of all-purpose flour with 2 tbsp of water until you reach the desired consistency.

Place an egg wrapper diagonally, add about 2 tablespoons of filling at the bottom edge, and roll it up like a burrito.

Fold in the two ends and continue rolling tightly to the end, sealing it with the flour-water mixture.

Heat vegetable oil in a pan to about 350°F.

Fry the egg rolls in batches of 6 to 8 for 8 to 10 minutes or until golden brown.

Place the cooked egg rolls in a colander to cool for a couple of minutes before serving.

Serve hot with sweet chili sauce or your favorite dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens