Ingredientes para Cabbage Free Cambodian Egg Rolls
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Cómo preparar Cabbage Free Cambodian Egg Rolls
- Remove egg roll wrappers from the freezer and let them thaw completely for at least 1 hour.
- Fill a medium bowl with lukewarm water and add 4 ounces (113g) of vermicelli mung bean noodles. Let them soak until softened (about 5-10 minutes).
- In a large bowl, combine 2-3 pounds (907-1361g) ground pork, 1 pound (454g) ground shrimp, 4 medium carrots (finely shredded; about 2 cups), 1/2 medium onion (finely chopped), 1 tablespoon black pepper, 1 teaspoon salt, and 1 heaping tablespoon (15g) sugar.
- Separate 3 large eggs, adding the yolks to a small bowl and the egg whites to the meat mixture.
- Drain the softened mung bean noodles and add them to the meat mixture.
- Mix all ingredients thoroughly until well combined.
- Beat the egg yolks in the small bowl until light and frothy.
- Lay out an egg roll wrapper. Place 2-3 tablespoons of the filling in the center of the wrapper.
- Follow the instructions on the egg roll wrapper package to roll the egg rolls tightly, sealing the edges.
- To seal the final edge, brush a little beaten egg yolk along the last fold.
- Repeat steps 8-10 until all the filling is used.
- Heat approximately 3 cups (709ml) of vegetable oil in a small pot or deep fryer to 350°F (177°C). The oil is ready when a small pinch of filling sizzles immediately upon contact.
- Carefully add a few egg rolls to the hot oil, ensuring not to overcrowd the pot.
- Fry for approximately 8 minutes per side, or until golden brown and crispy. Adjust cooking time depending on the thickness of your egg rolls.
- Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
20g
Carbs
0g
