Recipe

1. Thai Fried Spring Rolls

2 lb ground pork
6 oz Vermicelli Noodles
1/3 cup Dried Shiitake Mushroom
2 cups Shredded Carrots
1/4 cup Fresh cilantro, chopped (just the stems)
2 eggs
3 Tbsp Soy Sauce.
3 Tbsp Oyster Sauce
1 tsp garlic powder
1 tsp onion Powder
1/2 tsp Salt
1/4 tsp ground white pepper
Spring roll wrappers
1/4 tsp Ground Black Pepper
Canola Oil for deep frying
Sweet Chili Sauce for dipping

Instruction:

Soak noodles and dried mushrooms in separate bowls with warm water for 20 minutes or until soft.

Once soft, drain noodles and cut noodles with kitchen shears into smaller pieces. Drain and squeeze excess water from mushrooms and dice into small pieces.

In a large mixing bowl, add all the ingredients: ground pork, noodles, mushrooms, carrots, cilantro stems, 2 eggs, soy sauce, oyster sauce, and spices.

Using your hands, mix everything until well incorporated. The mixture should be pretty sticky.

Rolling the Spring Rolls:
Use a large cutting board as your work surface. Carefully peel apart all the spring roll wrappers and place them under a lightly damp towel. This will prevent them from drying out.

Crack the egg in a small bowl and scramble. Then have your filling in a bowl nearby.

Place 1 sheet of spring roll wrapper onto your board and have it in a diamond shape. Dip your finger in the egg wash and paint the top of the wrapper at the tip.

Add a tablespoon of filling into the center of the wrapper and spread to about 4 inches wide.

Fold the bottom portion over the filling and smooth it over the filling to shape the spring roll. Then fold the left and right sides up against the filling and smooth over. Then roll upwards until sealed.

Once you have all your spring rolls done, heat oil in a fryer or large pot to 350 degrees F. Add spring rolls carefully, but don’t overcrowd pan. Cook until the outside is golden brown.

When ready to eat, serve with a side of sweet chili dipping sauce. Enjoy 😊

2. Jalapeno Popper Egg Rolls

8 ounce block cream cheese, softened
2 cups sharp cheddar cheese, shredded
10 slices bacon, fried & crumbled
½ cup diced jalapeños, membrane & seeds removed
½ green thinly sliced onions
1 teaspoon garlic powder
12 egg roll wrappers, thawed according to package instructions
ranch dressing, for dipping

Instruction:

To a large bowl, add cream cheese, cheddar cheese, bacon, jalapenos, and garlic powder. Mix until well combined.

Working with one wrapper at a time, place ⅓ cup of the jalapeno mixture onto the center of each wrapper.

To roll, lightly wet the edges of the wrapper with water. Fold up the bottom corner of the wrapper to cover the filling. Then fold in the right and left corners to the center, pressing lightly to seal. Roll the wrapper tightly until the filling is completely enclosed and the edges are sealed.

In a deep pot or fryer, heat 2-3 inches of vegetable oil to 350°F.

Working 2-3 at a time, carefully place the egg rolls in the hot oil and fry until golden brown, about 2-3 minutes per side.

Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Before frying each batch, ensure the oil is heated to 350°F.
Serve egg rolls hot, with ranch dressing for dipping.

3. Chicken Buffalo Egg Rolls

3 cups rotisserie chicken shredded
8 ounces cream cheese, softened
1/2 cup buffalo wing sauce (I’m using Franks redhot sauce)
1 cup shredded cheddar cheese
1 tsp garlic powder
1/2 cup ranch dressing, plus more for serving (optional)
12 spring roll wrappers
4 cups vegetable oil, or enough to fill skillet 1 inch deep

In a mixing bowl, add chicken, cream cheese, garlic powder and buffalo wing sauce. Mix well.
Add shredded cheese to bowl, then stir until combined.

To assemble spring rolls, prepare your work area by having wrappers ready and a small bowl of water nearby. Lay out a wrapper on a flat surface and look like a diamond. Add about 2 tablespoons of buffalo chicken mixture to the center. Fold the left and right points of the wrapper in until they touch but do not overlap. Tightly fold the bottom corner up, then roll the egg roll forward over the remaining top corner. Seal the top corner in place by wetting your finger to close the edge. Repeat this step until all wrappers and filling have been used.

When ready to fry, add 1 inch of oil to a large skillet and heat to 350°F. Line a large plate with a paper towel. Working in batches, drop spring rolls into hot oil and fry until each side is golden brown, about 1 minute per side. Transfer cooked spring rolls to the prepared paper-towel-lined plate. Repeat this step until all egg rolls are fried.
Serve immediately with a dipping sauce of choice.