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    Home » Recipes » Asian Foods

    Minced Chicken and Pork Egg Rolls with Rice Vermicelli

    April 2, 2014 by athomewithrebecka Leave a Comment

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    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!

    Chicken and Pork Egg Rolls

    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. 

    Chicken and Pork Egg Rolls

    egg rolls and chips, before frying

     

    Chicken and Pork Egg Rolls

    Minced Chicken and Pork Egg Rolls with Rice Vermicelli

    Rebecka Evans
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    Prep Time 15 minutes mins
    Cook Time 10 minutes mins

    Ingredients
      

    • For the Filling
    • ½ pound ground chicken
    • ½ pound ground pork
    • 1 small carrot shredded
    • 1 stalk scallion chopped finely
    • 1 package egg roll wraps
    • ⅛ teaspoon sesame oil
    • ⅛ teaspoon salt
    • ¼ teaspoon sugar
    • ½ teaspoon chicken base concentrate
    • ½ tablespoon vegetable oil
    • ¼ teaspoon black pepper
    • 2 tablespoons water

    For the Noodles

    • 1 package Asian Vermicelli Rice or Bean Thread Noodles
    • 1 small carrot shredded
    • 1 stalk scallion chopped finely
    • ½ tablespoon vegetable oil
    • ⅛ teaspoon sesame oil
    • ⅛ teaspoon salt
    • ¼ teaspoon sugar
    • ½ cup chicken stock
    • ½ teaspoon light soy sauce
    • ¼ teaspoon red pepper flakes
    • ¼ teaspoon black pepper

    Instructions
     

    Filling

    • Brown ground meat in a skillet over medium heat (for a finer ground meat, blend in a food processor)
    • Add, carrot, chopped scallion, and all the seasoning to the meat mixture and combine well.
    • On a dry surface, lay out the egg roll wraps.
    • Place 2 tablespoons meat mixture onto the lower center of the wrap. Leave about ½ inch on all sides
    • Moisten the edges with water using finger
    • Fold sides into the middle and roll up, sealing the meat inside
    • In a large stock pot or deep fryer, add enough cooking oil for frying
    • 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
    • Dish out and serve with sweet or spicy dipping sauce

    For the Vermicelli

    • Cover noodles with boiling water, allow to rest until ready to use
    • Reheat the same pan the meat was cooked in, add ½ tablespoon vegetable oil and ⅛ teaspoon sesame oil
    • Saute carrots and scallions over medium heat about 2 minutes
    • Add remaining ingredients and cook for 3 minutes
    • Add noodles and stir, cook for additional 3-4 minutes to distribute flavors, add more sesame oil if the noodles seem dry
    • Serve with egg rolls

    Notes

    Adapted from Rasa Malaysia Easy Asian Cusine
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

     
    More Asian-inspired recipes you might like:
    Sweet and Sour Soup Noodle Bowl
    Udon Lettuce Cups with Creamy Peanut Dressing

    « Divinely Devilish Deviled Eggs and Cooking Perfect Hard Boiled Eggs
    WORDLESS WEDNESDAYS »

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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