Vietnamese Egg Rolls

Ingredients

1 package egg roll wrappers

Filling

1 lb ground pork (makes 25 egg rolls)
1 medium jícama (1/2 cup)
⅔ cup chopped onion
⅛ cup wood ear mushrooms, chopped
½ cup bean thread noodle, cut into 1"-1.5" threads
1 tsp salt
1 tsp pepper
1 tsp sugar

Egg Roll Wrap Sealer

¼ cup water and 1 tbsp flour, microwaved until barely boiling

Instructions

  1. Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.
  2. Shred or finely chop onion and squeeze excess moisture out by hand. Add ½ tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.
  3. When soft, chop bean thread noodles and mushrooms.
  4. Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork and mix well. Add jícama last and mix well.
  5. Wrap the egg rolls and fry at 325°F until golden brown and fully cooked inside. About 12-16 minutes per batch.

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