Pork Spring Rolls

SPRING ROLLS

  by Denia Wong

 

1 lb ground pork

1/8 tsp salt

1 tsp sugar

1 tsp chicken bouillon

1/8 tsp black pepper

2 tsp soy sauce

1 ½ - 2 oz mung bean vermicelli (glass noodle)

1/3 cup finely shredded carrot

½ cup green onion, finely chopped

PACK OF 25 spring roll wrappers

 

Soak glass noodles in hot water until softened.  Drain and chop finely.  Mix ground pork, salt, sugar, chicken bouillon, black pepper and soy sauce WELL.  Add glass noodles, carrot, and green onion.  Spoon filling into wrapper and fold to make spring rolls. Seal with beaten eggs. Deep fry spring rolls in medium hot oil until golden brown and crispy.  Remove and drain oil.  Serve with choice of sauce or sweet chili sauce.