Tony Cu's Viral Pork Egg Rolls

Ingredients

• 210 g carrots (shredded)
• 4 bean thread noodles (individual bundles; soaked in hot water and diced)
• green onions (diced)
• 300 g coleslaw mix (shredded cabbage and carrot mix)
• 280 g yellow onion (diced)
• 30 g garlic (minced)
• 40 g fish sauce (approximately 1 oz)
• 5 g sesame oil
• 1 tbsp black pepper
• 1 tbsp salt
• 4 tbsp sugar
• fresh ginger (small knob, grated)
• 2.5 lb ground pork
• 30 spring roll wrappers (thin Asian-style wrappers (not thick egg roll skins))
• 1 egg wash (1 egg beaten with a splash of water for sealing)
• oil for frying (neutral oil like vegetable or canola)

Steps

1. 1

   Place the bean thread noodles in very hot water and let them sit until softened.

2. 2

   Shred 210 grams of carrots and dice the green onions.

3. 3

   Dice 280 grams of yellow onion and mince 30 grams of garlic.

4. 4

   Once the noodles are soft, strain them and squeeze out as much moisture as possible to ensure the egg rolls stay crispy.

5. 5

   Dice the softened noodles into smaller pieces to make the filling easier to roll.

6. 6

   In a large mixing bowl, combine the ground pork, shredded carrots, diced green onions, 300 grams of coleslaw mix, diced yellow onion, and minced garlic.

7. 7

   Add the diced noodles, 40 grams of fish sauce, 5 grams of sesame oil, 1 tablespoon of black pepper, 1 tablespoon of salt, 4 tablespoons of sugar, and a small amount of grated fresh ginger.

8. 8

   Mix the filling thoroughly by hand (using gloves if preferred) until all ingredients are evenly distributed.

9. 9

   Set up your rolling station with the wrappers, the pork mixture, a plate, and a small bowl of egg wash.

10. 10

    Place a spring roll wrapper in a diamond formation. Place a portion of the filling (about 2-3 tablespoons) near the bottom corner.

11. 11

    Fold the bottom corner over the filling and roll it halfway up. Fold the left and right sides toward the center, ensuring the roll is tight.

12. 12

    Continue rolling toward the top corner. Apply a small amount of egg wash to the top edge to seal the roll tightly.

13. 13

    Heat frying oil in a deep fryer or heavy pot to 350°F (175°C).

14. 14

    Deep fry the egg rolls for 8 minutes until golden brown and the pork is fully cooked.

15. 15

    Remove the egg rolls from the oil and drain. Serve with sweet chili sauce.

Notes

The author emphasizes using 'spring roll wrappers' found at Asian grocery stores rather than the thick 'egg roll wraps' found in standard supermarkets for a better texture. Squeezing moisture out of the noodles is critical for crispiness.

Nutrition per serving

• main dish
• appetizer
• pork
• fried
• spring rolls
• egg rolls
• Asian
• party food