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Luong Family Eggrolls

Asian

INGREDIENTS

  • 6 packages of 11 oz (25 pcs) Wei-Chuan Spring Roll Shell wrappers (peeled)
  • 3 pounds of carrots
  • 2 pounds of taro
  • 2 pounds of jicama
  • 1 ½ small yellow onions
  • 3 pounds of ground pork
  • 2 tablespoons of salt
  • 1 tablespoon of pepper
  • 2 tablespoon of sugar
  • 1 tablespoon of MSG
  • 1 egg
  • 2 bunches of bean thread
  • Canola oil for frying

INSTRUCTIONS

Peel spring roll shell wrappers

Peel carrots, taro and jicama

Combine salt, pepper, sugar and MSG and mix-in with ground pork

Chop onions

Add onions to ground pork

Mix egg into ground pork

Mix in bean thread to ground pork

Cut carrots, taro and jicama for salad shooter

Shred carrots

Shred taro and mix in with carrots

Shred jicama separately and squeeze a little to remove excess water

Mix carrots, taro and jicama then add to ground pork

Divide mixture and roll into wrappers

Fry 12 eggrolls at ~300 degrees Fahrenheit for approximately 10 minutes