Ingredients
50 sheets spring roll pastry wrappers
680 g ground meat of your choice
1 large cabbage, shredded
3 carrots
4 bundles of bean thread noodles
5 spring onions
½ cup coriander, chopped
2 eggs
1 egg yolk, for sealing
¼ cup oyster sauce
1 tbsp hoisin sauce
2 tsp SIDS SALT & PEPPER to taste
1 tsp garlic powder
Directions
Thaw the egg rolls wrappers at room temperature. Prep the ingredients by soaking the bean thread noodles, shred the cabbage, shred the carrots, cut the spring onions, and chop the coriander.
Drain the noodles when al denté then cut to about 5-6 cm long.
In a large bowl, combine the cabbage, carrots, spring onions, bean thread noodles, ground meat, and eggs. Sprinkle with SIDS SALT & PEPPER and garlic powder. Add oyster sauce and hoisin sauce.
Wearing a cooking glove, use your hands to fold everything together until well blended.
Crack an egg yolk into a small bowl and set aside. (This is for sealing the egg rolls)
Peel the egg roll wrappers into a plate. Wrap the egg rolls tightly and seal it using the egg yolk.
Fry the egg rolls on a medium heat for 8-10 minutes until golden brown. When cooked, stand the egg rolls up in a bowl with paper towel to drain the excess oil.
Be careful, it is hot.
