Egg Rolls
Servings: 45 medium/100 small rolls
Source: Mom
Ingredients
1½ lb (~6 medium) carrots, peeled & shredded
1 white onion, finely diced
2 lb ground pork top loin
1 tbsp salt
1 tbsp sugar
1 tbsp pepper
1 egg
2 bags of TYJ Spring Roll Pastry (25 ct)
Sides:
red lettuce
vermicelli noodles
Tool:
1½ tbsp cookie scoop (optional)
Directions
Grate the carrots and onion.
Mix all of the dry ingredients together (sugar, pepper, and salt).
Mix the carrots, onions, and pork.
Add the dry ingredients and 1 egg.
Mix thoroughly.
Wrap about 1.5-2 tbsp of the mixture in the spring roll pastry with the use of a raw egg to seal the egg roll.
Deep fry:
Deep fry until golden at 375°F for about 6 min. When the egg rolls are golden, transfer them to a wire rack or paper towel-lined tray to remove excess oil.
Bake:
Coat in Pam or olive oil and then bake for 30 min. at 350°F instead of frying.
Air Fry:
Coat the egg rolls in oil. Air fry at 400°F, 8 min. on one side and 4 min on the other.