🥟 Pork and mushroom egg rolls

~20 pieces · prep 40 min · cook 15 min

Ingredients

• 20 egg roll wrappers (20 x 20 cm)
• 450 g ground pork
• 250 g mushrooms, sliced
• 400 g green cabbage, very finely sliced
• 2 carrots, grated
• 1 onion, chopped
• 100 g thin rice vermicelli
• 1 tbsp soy sauce, 1 tsp sesame oil
• Salt, black pepper
• 1 beaten egg (to seal), frying oil

Method

1. Soak the vermicelli 5 min in hot water, drain and roughly snip them with scissors.
2. Brown the pork over high heat, breaking it up, then add the onion and mushrooms until all the water has cooked off.
3. Add the cabbage and carrots, stir-fry 3 to 4 min: they should stay crunchy.
4. Off the heat, mix in the vermicelli, soy sauce, sesame oil, salt and pepper. Cool completely: a warm filling makes the wrapper soggy.
5. Set a wrapper as a diamond, spoon on 2 tbsp of filling, fold up the bottom, then the sides, roll tight and seal the tip with beaten egg.
6. Fry at 175 °C for 3 to 4 min until deep golden; drain on a rack and serve with sweet chili sauce.

Adapted from Natasha's Kitchen (YouTube)

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