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Preparation time
45 minutes
Total time:
1 hour 5 minutes
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Ingredients
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30 egg roll wrappers, thawed
Fillings
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100 g dried rice noodles
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30 mL (2 tbsp.) canola oil
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350 g Sensations by Compliments Old-Fashioned Pork Roast
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1 onion, diced
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1 carrot, julienned
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1 zucchini, julienned
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1 red pepper, julienned
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2 celery stalks, diced
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75 ml ( cup) celery
Cooking sauce
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30 mL (2 tbsp.) fish sauce (nuoc mam)
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15 mL (1 tbsp.) soya sauce
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15 mL (1 tbsp.) rice vinegar
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5 mL (1 tsp.) chopped garlic
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To taste, Sriracha sauce
Dipping sauce
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30 mL (2 tbsp.) fish sauce (nuoc mam)
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15 mL (1 tbsp.) sugar
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15 mL (1 tbsp.) rice vinegar
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To taste, Sriracha sauce
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Directions
- Heat oil in deep fryer to 180°C (350°F).
- In a pot of boiling water, cook noodles according to package directions. Set aside.
- In a large skillet, heat oil and sauté all filling ingredients for about 10 minutes. Add sauce ingredients and continue cooking for about 5 minutes. Transfer mixture to a large bowl and let cool.
- Place about 30 mL (2 tbsp.) of filling on each egg roll wrapper. Moisten edges with water or egg white. Fold top and bottom sides over filling so they overlap in middle of wrapper. Press both ends firmly to seal.
- Fry about five rolls at a time until golden brown, or about 3 minutes.
- Combine all dipping sauce ingredients in a small bowl until sugar dissolves completely. Serve egg rolls with dipping sauce.
Tip:
- The egg rolls can be frozen uncooked, then deep fried without thawing at 180°C (350°F) for about 6 minutes.
- You can also cook and freeze the egg rolls, then reheat them in the oven at 190°C (375°F) for about 20 minutes, turning halfway through cooking.
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