Ingredients

Makes 50 egg rolls

• 2 lb ground pork
• 1/2 lb jicama (julienned)
• 2 large carrots (julienned)
• 1/2 large white onion (sliced)
• 2 bundles thin vermicelli noodles
• 2 tsp salt
• 3 tbsp fish sauce
• 1.5 tbsp sugar
• 1/2 tsp black pepper
• 1.25 oz dried wood ear mushroom (shredded)
• 1/2 tsp MSG
• 2 eggs + 1 egg white (for sealing)
• 1 qt vegetable oil (for frying)
• 1 pack spring roll wrapper 50 ct (thaw)

Procedure

1. Start my soaking your wood ear mushroom and dried vermicelli noodle in warm water for 10 minutes. Then drain, set aside.

2. In a large mixing bowl, combine ground pork, jicama, carrots, white onion, vermicelli, woodear mushroom, and 2 eggs.

3. Add the seasonings: salt, sugar, fish sauce, black pepper, and MSG.

4. In a small bowl, crack one egg and we will use the egg whites to seal the egg rolls.

5. On a large plate or cutting board, peel one of the spring roll wrappers and lay flat on the surface.

6. Add a heaping teaspoon of the meat mixture onto the spring roll wrapper. Roll and seal with egg white mixture.

7. Set into container and repeat until you are finished wrapping all your egg rolls. You will need to plastic wrap by layers to prevent sticking of the egg rolls if you stack them.

8. In a large pot, add your 1 qt vegetable oil and allow to heat on medium high.

9. Gently add your egg rolls into the oil to cook. Do not overcrowd the pot. Allow to cook for 5-7 minutes or until fully cooked. Repeat until all egg rolls are cooked.

10. Serve with lettuce and nuoc mam cham 🤤🔥