Minced Chicken and Pork Egg Rolls with Rice Vermicelli

Pork egg rolls are delicious in their own right, but when minced chicken is added to them and they’re served with rice vermicelli, the chicken and pork egg rolls become a feast!

Make this delicious chicken and pork egg rolls recipe for an appetizer, or serve with Asian noodles as an entrée. They are best served with Sriracha sauce and homemade sweet and sour sauce. 

Minced Chicken and Pork Egg Rolls with Rice Vermicelli

2014-04-02 19:37:10

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Prep Time

15 min

Cook Time

10 min

Prep Time

15 min

Cook Time

10 min

Ingredients

1. For the Filling
2. 1/2 pound ground chicken
3. 1/2 pound ground pork
4. 1 small carrot (shredded)
5. 1 stalk scallion (chopped finely)
6. 1 package egg roll wraps
7. 1/8 teaspoon sesame oil
8. 1/8 teaspoon salt
9. 1/4 teaspoon sugar
10. 1/2 teaspoon chicken base (concentrate)
11. 1/2 tablespoon vegetable oil
12. 1/4 teaspoon black pepper
13. 2 tablespoons water

For the Noodles

1. 1 package Asian Vermicelli, Rice or Bean Thread Noodles
2. 1 small carrot (shredded)
3. 1 stalk scallion (chopped finely)
4. 1/2 tablespoon vegetable oil
5. 1/8 teaspoon sesame oil
6. 1/8 teaspoon salt
7. 1/4 teaspoon sugar
8. 1/2 cup chicken stock
9. 1/2 teaspoon light soy sauce
10. 1/4 teaspoon red pepper flakes
11. 1/4 teaspoon black pepper

Filling

1. Brown ground meat in a skillet over medium heat (for a finer ground meat, blend in a food processor)
2. Add, carrot, chopped scallion, and all the seasoning to the meat mixture and combine well.
3. On a dry surface, lay out the egg roll wraps.
4. Place 2 tablespoons meat mixture onto the lower center of the wrap. Leave about 1/2 inch on all sides
5. Moisten the edges with water using finger
6. Fold sides into the middle and roll up, sealing the meat inside
7. In a large stock pot or deep fryer, add enough cooking oil for frying
8. Once the oil is heated, add the egg rolls in batches until they are golden brown, place in 200 degree F. oven to keep warm
9. Dish out and serve with sweet or spicy dipping sauce

For the Vermicelli

1. Cover noodles with boiling water, allow to rest until ready to use
2. Reheat the same pan the meat was cooked in, add 1/2 tablespoon vegetable oil and 1/8 teaspoon sesame oil
3. Saute carrots and scallions over medium heat about 2 minutes
4. Add remaining ingredients and cook for 3 minutes
5. Add noodles and stir, cook for additional 3-4 minutes to distribute flavors, add more sesame oil if the noodles seem dry
6. Serve with egg rolls

By Rebecka Evans

Adapted from Rasa Malaysia Easy Asian Cusine

Adapted from Rasa Malaysia Easy Asian Cusine

https://athomewithrebecka.com/