Makes 12 rolls
1 cup finely chopped yellow onions
3 cloves garlic, minced
½ cup grated carrots
½ cup finely chopped mushrooms
¼ cup scallions, sliced
½ tablespoon salt
½ tablespoon black pepper
1 cup (8 ounces) ground beef
1 cup chopped, boiled, drained, and air-cooled mung-bean vermicelli noodles
12 spring roll pastry skins
Canola oil, for frying
1 cup sweet chili sauce (store bought)
In a large mixing bowl, add onions, garlic, carrots, mushrooms, scallions, salt, pepper, ground beef and noodles. Crack one egg over the mixture, and mix together with your hands.
In a smaller bowl, beat one egg. You will use this to seal shut your pastry skins.
Peel one pastry skin onto a plate. Using the envelope method as taught in class, place approximately 2 tablespoons in one corner and roll. Brush egg to the final tip to seal.
Fry rolls in deep fryer or large pot filled with oil until golden brown. Dip in sweet chili sauce and enjoy!
© Recipe Property of John Vang