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Ingredients
2-3 cloves (15 g) garlic, coarsely minced
1 pound (454 g) ground turkey or ground pork
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon sugar
3 cups taro root, grated
2 bundles fine bean thread noodles (less than half of a pink netting package)
1 pound (454 g) cabbage, quartered and sliced very thinly
3 medium carrots, grated
2 medium onions, quartered and sliced very thinly
75 Wei Chuan brand egg roll wrappers, frozen
1 egg, beaten
Canola oil, for frying
Directions
- Soak the bean thread noodles in warm water until soft. Chop into 2 inch pieces.
- Mix all ingredients except the bean thread noodles, wrappers, and egg in a large bowl. Use gloves, as the taro root can be irritating to the skin. Add the softened bean thread noodles in and mix to combine well.
- Just before making the rolls, remove one package of wrappers from the freezer. Peel off one wrapper at a time to make each roll. Place 1 tablespoon of filling about 2 inches from one corner. Tightly roll, tucking the sides in. Dab the final corner with egg and press to seal.
- At this time, the egg rolls can be immediately cooked or can be frozen and cooked later. To freeze and cook later, spray a baking sheet with cooking spray and place the rolls on the sheet, not quite touching. Place sheet in the freezer for at least 2 hours, until the rolls have frozen on the outside. Move the frozen rolls to a plastic bag. These can be kept in the freezer for 2-3 months, as long s they are not exposed to the freezer air.
- To cook immediately, heat 2″ of oil to ºF in a large, tall-sided, heavy-bottomed pot. Place the rolls in a single layer and cook until lightly browned on all sides, about 5-6 minutes. Flip the rolls halfway through, if necessary.
- Serve with sweet and sour fish sauce and chopped peanuts