Pork Egg Rolls

Ingredients:
3 lbs ground pork

Description

Vermicelli noodles (all packs within pink netting)
2 bunches of cilantro
6 green onions
Won Ton Instant Soup Mix 2pkts or 3.5 tsps
5 eggs, 1 separated
Oyster Sauce to taste
Salt to taste
Pepper to taste
Egg Roll wraps 2 packs of 25 or 50 wrappers 

In a large bowl add ground pork, salt and pepper.  Meanwhile in a stock pot boil water for Vermicelli noodles.

Remove leaves of cilantro from stems and chop.  I use a pizza cutter to finely chop - super easy!  Also slice green onions.  Add to pork.

Add 4 whole eggs along with oyster sauce and won ton soup mix to meat mixture.

Mix white of the last egg in a small bowl.  Add the yolk to the meat mixture.

Once water has come to a boil add all packs of noodles to the boiling water, boiling for 2 - 3 minuets.  Remove from heat and drain.

Cool noodles with cold water and use a kitchen scissors to chop the noodles into short pieces.  Once chopped add to meat mixture.

Mix the meat and noodle mixture by hand until everything is well incorporated with each other.

Separate wraps - be careful to try to not rip the wraps.  Depending on how large you make your egg rolls you may have wraps leftover so put the ones that broke in a pile an use those if you need to at the end.

Add a portion of the meat mixture to the wrap.  Roll the bottom of the wrap over the mixture, then tuck left and right sides over.  Add egg wash to the top corner and roll.

Heat oil in large pan.  Add a few egg rolls to oil and fry until golden brown.

Drain egg rolls in a larger bowl with paper towel, standing them up on end.

Enjoy once they have cooled down a bit.  These freeze well, I pack about 4 or 6 in smaller Ziploc bag and then add a few of those smaller bags into a gallon size Ziploc.

Makes 50 egg rolls give or take depending on how much mixture you roll. 

These are often called Hmong Egg Rolls.