Rice noodles, garlic and hot sausage make a tasty filling in this fun fusion recipe for garlic egg rolls submitted by a reader. Makes 30 egg rolls.
Ingredients:
- 4 bundles thin rice noodles (rice vermicelli)
- 1 egg, lightly beaten, plus 1 egg
- 1 pound regular ground pork
- 1/2 pound hot sausage
- 1/2 cup fresh garlic cloves, peeled and chopped
- 1/2 cup fresh mushrooms, chopped
- Salt and black pepper, to taste
- 30 egg roll wrappers
- Vegetable or Peanut Oil for deep-frying, as needed
- Sweet chili sauce, for dipping
Preparation:
Break rice noodles. Place in a bowl and pour boiling water over to cover. Heat the rice noodles in the boiling water until softened. Drain and let cool before mixing with the other ingredients.
Lightly beat one of the eggs in a small bowl. Set aside.
Brown the pork and hot sausage and drain well. Combine the pork and hot sausage with the garlic, mushrooms, softened rice noodles, 1 egg, and salt and pepper. Mix well.
Lay a wrapper in front of you. Use your fingers to wet the edges of the wrapper with the lightly beaten egg. Put 1 spoonful (about 1 tablespoon) in the middle of the wrapper, spreading it out thinly but not too near the edges of the wrapper. Fold in each side of the wrapper and roll burrito-style. Pat the edges with the beaten egg to seal. Continue filling the remainder of the egg rolls.
Heat the vegetable oil for deep-frying. Carefully slide the egg rolls into the hot oil. Once they start to boil, turn the heat down to 350 degrees Fahrenheit. Cook the egg rolls until they float and turn golden brown, turning once. Drain. Serve with sweet chili sauce for dipping.
This recipe is submitted by a reader, Richard Metcalf, and reprinted with permission.
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Lightly beat one of the eggs in a small bowl. Set aside.
Brown the pork and hot sausage and drain well. Combine the pork and hot sausage with the garlic, mushrooms, softened rice noodles, 1 egg, and salt and pepper. Mix well.
Lay a wrapper in front of you. Use your fingers to wet the edges of the wrapper with the lightly beaten egg. Put 1 spoonful (about 1 tablespoon) in the middle of the wrapper, spreading it out thinly but not too near the edges of the wrapper. Fold in each side of the wrapper and roll burrito-style. Pat the edges with the beaten egg to seal. Continue filling the remainder of the egg rolls.
Heat the vegetable oil for deep-frying. Carefully slide the egg rolls into the hot oil. Once they start to boil, turn the heat down to 350 degrees Fahrenheit. Cook the egg rolls until they float and turn golden brown, turning once. Drain. Serve with sweet chili sauce for dipping.
This recipe is submitted by a reader, Richard Metcalf, and reprinted with permission.
Egg Roll Recipe (with barbecued pork)
Chicken Egg Rolls
More Party Appetizer Recipes
Chinese Recipes - an alphabetical index
