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