Vietnamese Chả Giò Egg Rolls

• Meat

  • 1 1/2 lbs Ground pork

• Produce

  • 1/4 cup Wood ear mushroom, dried
  • 1 Yellow onion, medium

• Refrigerated

  • 1 Egg yolk

• Pasta & Grains

  • 1 100g package Bean thread noodles, dried

• Baking & Spices

  • 1 tsp Kosher salt
  • 1/2 tsp Pepper, ground

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 50-count package Spring roll wrappers

Found on imnotthenanny.com

Description

Ingredients

• 1.5 pounds ground pork
• 1 medium yellow onion, finley diced
• 1 tsp kosher salt
• ½ tsp ground pepper
• ¼ c. shredded wood ear mushroom, dried
• 1 100g package dried bean thread noodles (approx 3.5 oz)
• 1 egg yolk, slightly beaten
• 1 50-count package of spring roll wrappers approx 6x6 (from frozen section)
• Vegetable oil for frying

Directions

• Soak dried wood ear mushrooms and bean thread noodles in hot tap water. Let soak for 10 minutes and drain in colander. Using kitchen scissors, cut noodles and mushrooms into 1-2 long pieces. Set aside.
• Filling: In a large mixing bowl, combine ground pork, onions, mushrooms, bean thread noodles, salt and pepper. Mix until thoroughly combined.
• Gently pull the wrappers apart. Set on plate and keep covered with a damp paper towel.
• Place approximately 2 Tablespoons of filling on one wrapper and roll as show in the photo above. Before completing the roll, use small amount of egg yolk to seal it. Continue until all wrappers are rolled.
• Fill a heavy pot with 1.5 vegetable oil and heat to 350 degrees. You can test oil by placing wooden chopstick into oil--if bubbles rise to top, then its hot enough. Fry egg rolls in small batches until golden brown, turning as needed. Place on cooling rack.