Ingredients
- 1 lb ground pork
- 1 12 cups red cabbage
- shredded
- 14 cup green onion
- chopped
- 2 ounces cellophane noodles
- 12 cup carrot
- shredded
- 2 teaspoons soy sauce
- 12 teaspoon vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha chili sauce
- 1 egg
- lightly beaten
- 12 tablespoon black pepper
- 25 spring roll wrappers
- large (8x8 inch)
Instructions
- Soak cellophane noodles in hot water for about 6 minutes.
- Drain thoroughly, and chop into roughly 1/2 inch-long pieces.
- Combine all ingredients except spring roll wrappers.
- Place two tablespoons of filling into the center of the wrapper.
- Roll according to the instructions on the wrapper.
- (A quick internet search will also show you how to wrap an eggroll.
- ).
- Repeat until all wrappers are used.
- Freeze for later use, or cook them now --
- Heat corn oil to 350 degrees Fahrenheit.
- Deep fry, 2-3 at a time, for 3 minutes if fresh, 4 minutes if frozen.
- Allow to drain on paper towels.
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