Egg Rolls

Ingredients

1½ lb (~6 medium) carrots, peeled & shredded

1 white onion, finely diced

2 lb ground pork top loin

1 tbsp salt

1 tbsp sugar

1 tbsp pepper

1 egg

2 bags of TYJ Spring Roll Pastry (25 ct)

Sides:

red lettuce

vermicelli noodles

Tool:

1½ tbsp cookie scoop (optional)

Grate the carrots and onion.
Mix all of the dry ingredients together (sugar, pepper, and salt).
Mix the carrots, onions, and pork.
Add the dry ingredients and 1 egg.
Mix thoroughly.
Wrap about 1.5-2 tbsp of the mixture in the spring roll pastry with the use of water to seal the egg roll.
Air dry for 20-30 min in a single layer, flip once halfway.
If you refrigerate the rolls, leave them to get to room temp. for 30 min. before cooking.

Deep fry:

Bake:

- Coat in Pam or olive oil and then bake for 30 min. at 350°F instead of frying.

Air Fry:

Coat the egg rolls in oil. Air fry at 400°F, 8 min. on one side and 4 min on the other.

Tags: Asian, Vietnamese

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