Ingredients: |
Ingredients: 4 lb. ground chuck (or 3 lb. if using 2 lb pork)
1 lb. ground pork
1 lb. carrots, grated
1 head of cabbage, grated
5 medium onions, grated
1 bag threaded beans
3 eggs
garlic powder
salt and pepper
Accent seasoning, optional
about 75 - 100 spring roll wraps (I get mine frozen)
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Directions: |
Directions:Boil one cup of water and add threaded beans, remove from heat and let stand until done. Mix the meats, eggs, vegatables, and spices (to taste) in a LARGE bowl or pot. Fry up a sample to try before beginning to roll. Add more spices to taste if needed and fry up another sample, repeat until satisfied with flavor.
Take spoonfuls of the egg roll mixture and drop onto the corner of a spring roll wrap, leaving enough corner to be able to fold over the mixture and begin wrapping. Wrap until mixture contained, then stop and fold in your ends, then roll up and dip the triangle end piece into egg whites to secure and lay on wax paper, seam side down.
Fry in hot peanut oil (any oil will do, but peanut oil is best). We fill the pan with enough oil to cover half of the egg roll and flip once light golden brown. Cook until golden brown and filling is not longer pink inside.
We like to serve it with sweet and spicy chili sauce.
You can freeze them, just make sure they are not touching by using wax paper. |
Personal
Notes: |
Personal
Notes: This delicious egg roll recipe was given to my grandmother, Dolores Vrazsity, by her neighbor who was from Lao. The recipe was in exchange for tomatoes out of my grandmother's garden. It is authentic to Lao and the recipe itself has been cherished by our whole family for decades.
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This recipe for Grandma Vrazsity's Eggrolls is from