Prep Time:
45 mins
Cook Time:
5 mins
Additional Time:
15 mins
Total Time:
1 hr 5 mins
Servings:
12
Yield:
2 dozen egg rolls
Ingredients
Directions
Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.
Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.
Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.
Heat oil in a deep fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 228 | Calories |
| 14g | Fat |
| 14g | Carbs |
| 12g | Protein |
