Ingredients
Menlo brand egg roll wrappers, (1 pkg)
1 lb ground pork
1 medium jícama , (about 1⁄2 cup)
2⁄3 cup onion, chopped
1⁄2 cup bean thread noodle, cut into 1″-1.5″ threads
1⁄8 cup wood ear mushrooms, chopped
1 tsp salt
1 tsp pepper
1 tsp sugar
1⁄4 cup water
1 tbsp flour
dipping fish sauce, (nước chấm)
green leaf lettuce
Vietnamese perilla, (kinh gioi)
Vietnamese balm, (tia to)
mint
Preparation
Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.
Shred or finely chop onion and squeeze excess moisture out by hand. Add ½ teaspoon salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.
When soft, roughly chop bean thread noodles and mushrooms.
Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork and mix well. Add jícama last and mix well.
Put half a teaspoon of the mixture on a small plate and microwave it for a few seconds until its fully cooked. Taste it and adjust with salt, pepper, or any other adjustments. Keep in mind these rolls are meant to be dipped in fish dipping sauce.
Mix together water and flour for egg roll sealer, and microwave until just boiling. Wrap the egg rolls (see photos above for technique).
Fry at 325 degrees F until golden brown and fully cooked inside. This takes about 12 to 16 minutes per batch.
