Ingredients :
- 2 packages Egg roll wrapper ( use small ones)
- 1 lb shrimp, deshell, devein, finely chop
- 1 lb Ground pork
- 1 Chicken breast, diced fine
- 1 cup jicama, chopped fine
- 2 cup bean sprouts
- 3 red onions, chopped fine
- 4 carrots, shredded
- 2 green onion, chopped fine
- 1 tbsp red boat fish sauce
- 1 salt and pepper to taste
- 1 egg beaten, set aside to seal egg rolls
- 1 avocado, smashed
- 1 canola oil for frying
- 1 bunch bean thread cut into small pieces. this is optional if you want less carbs
- 1 head leaf lettuce for garnish
- 1 bunch mint for garnish
- 1 bunch basil for garnish
Method :
- Combine all ingredients in a mixing bowl. Leave out egg, wrapper, oil, lettuce, basil and mint. Mix well.
- Using the wrapper, place it in a diamond shape facing towards you. Place a tablespoon of the mixture onto the bottom corner.
- Tightly roll the wrapper until it"s half way. Fold in right and left corners. The tighter the roll, the less oily it will be.
- Continue rolling until about 1/4 of the way there, brush corner with egg and seal
- Freeze egg rolls over night as they come out crispier when fried after freezing
- Heat up a pot of oil (canola) and place frozen egg rolls in hot oil to deep fry making a batch of 5-8 at a time. Fry for 10 min until golden brown and floating up to the surface.
- Place cooked eggrolls on a plate lined with paper towels to let excess oil drain.
- Serve immediately with dipping sauce. I prefer the traditional fish/vinegar sauce combo (nuc mam). I use lettuce, mint, basil to wrap each egg roll and dip it in the sauce.
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