Name: Minh Phat’s Pork and Shiitake Mini Egg Rolls
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: about 5 dozen
Ingredients: 1 lb (450 g) lean ground pork; 1/4 lb (115 g) fresh shiitake mushrooms, stems removed, finely chopped; 1/2 cup (125 ml) cooked vermicelli rice (or sweet potato) noodles, cut into small pieces (see note); 6 green onions, thinly sliced (about 1 bunch); 3 garlic cloves, chopped; 1 carrot, grated; 1/4 cup (60 ml) low-sodium soy sauce; 2 tbsp sugar; 1 tsp ground white pepper; 1 lb (450 g) store-bought frozen square wonton wrappers, thawed; 1 egg, beaten; Vegetable oil, for frying

Note from Ricardo

To obtain 1/2 cup (125 ml) cooked vermicelli, you will need to cook 1 oz (30 g) vermicelli noodles.

Once the egg rolls are frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can fry them from frozen by adding 1 to 2 minutes to the cooking time for a total of 5 to 6 minutes.

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Minh Phat’s Pork and Shiitake Mini Egg Rolls

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Ingredients

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Note from Ricardo

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