Tony Cu's Viral Pork Egg Rolls

Ingredients

• 210 g Carrots (shredded)
• 4 Bean thread noodles (individual bundles; soaked in hot water, drained, squeezed dry, and diced)
• Green onions (diced)
• 304 g Coleslaw mix (shredded cabbage and carrot mix)
• 280 g Yellow onion (diced)
• 30 g Garlic (minced)
• 40 g Fish sauce (approximately 1 ounce)
• 5 g Sesame oil
• 1 tbsp Black pepper
• 1 tbsp Salt
• 4 tbsp Sugar
• 1 tbsp Fresh ginger (grated)
• 2.5 lb Ground pork (approximately 1.13 kg)
• 30 Spring roll wrappers (thin wrappers from an Asian grocery store, not thick egg roll skins)
• 1 Egg wash (1 egg beaten with a splash of water to seal wrappers)
• Vegetable oil (for deep frying)

Steps

1. 1

   Place 4 bundles of 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 and 280 grams of yellow onion.

3. 3

   Mince 30 grams of garlic and grate about 1 tablespoon of fresh ginger.

4. 4

   Once the noodles are soft, strain them and squeeze out as much moisture as possible. Dice the noodles into smaller pieces to make rolling easier.

5. 5

   In a large mixing bowl, combine 2.5 pounds of ground pork, shredded carrots, diced green onions, 304 grams of coleslaw mix, diced yellow onion, minced garlic, and the prepared noodles.

6. 6

   Add 40 grams of fish sauce, 5 grams of sesame oil, 1 tablespoon of black pepper, 1 tablespoon of salt, 4 tablespoons of sugar, and the grated ginger to the bowl.

7. 7

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

8. 8

   Set up your rolling station with the filling, spring roll wrappers, a plate, and a small bowl of egg wash.

9. 9

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

10. 10

    Fold the bottom corner over the filling, roll it halfway up, then fold in the left and right sides tightly. Continue rolling upward, apply a small amount of egg wash to the top corner, and seal it shut. The roll should be very tight.

11. 11

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

12. 12

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

13. 13

    Remove from the oil and transfer to a bowl or wire rack to drain. Serve with sweet chili sauce.

Notes

Moisture is the enemy of a crispy egg roll; ensure the noodles and vegetables are as dry as possible before mixing. Use 'Spring Roll Wrappers' found in Asian markets rather than the thick, bubbly egg roll skins found in standard grocery stores for the best texture.

Nutrition per serving

• appetizer
• main
• pork
• fried
• asian
• egg rolls
• party food