Please bear with me; it's been quite a while since I made these at all, and I have never written down the recipe. This might require a few updates. 
Mix:
1 lb ground pork
1 lg (or 2 med) white onion, diced
2 lg carrots, grated
1-2 bn scallions (with greens), diced
1 med head bok choy, diced
1-2 C hydrated bean threads, cut into 1" lengths
Seasoning: (all measurements are VERY approximate and should be interpreted as 'to taste')
Salt (2-3 T)
Black pepper (2 T)
Soy sauce (2-3 T)
Fish sauce (2-3 T)
White vinegar (2 T)
White cooking wine (2 T)
Cooking oil (1-2 T)
2 pkg. eggroll wrappers
Sweet chilii sauce* for dipping
Combine all 'mix' ingredients; add seasoning ingredients and mix well. If you've made eggrolls, season until it smells right... this is a pretty arbitrary way to do it, but it's really the only way to figure it out, given the raw pork. A few batches and you'll know what you're looking for.
Anyway, once that's done, mix about 3 T flour with 2-3 T water to get a nice paste. This is where a lot of people would use eggs or egg whites; using this paste seals just as well and prevents the burning you can get with egg.
Fold one corner of your eggroll wrapper up until the tip is slightly past the midpoint of the wrapper. Spoon approx (very approx) 4-5 T filling onto the folded portion. Roll it forward until it wraps around the filling; fold that edge outward slightly (about an eighth of an inch to form a lip where the fold meets the wrapper. Roll again until the lip is covered.
Spread a thin line of the flour slurry along the two fully exposed edges of the wrapper. Fold the sides in and tuck them under where they meet the fold, then finish rolling the... egg... roll. Sorry if these directions are a little obtuse... there are easier ways to do it, I'm sure, but I like this one.
Anyway, make a plate (this recipe should take at least 1 and a half packages, depending on how full you make your eggrolls), and when you have 8-10 done, start deep frying. How hot and how long depend on the frier, the size of the rolls and the number you cook... try med/med-high heat with 4 rolls if your frier is deep enough. I like to put them UNDER the basket to ensure that they cook evenly; it works pretty well. Check them often; when they're a deep golden brown, pull one out, halve it and see if the pork is cooked. If it is, pull 'em out, strain 'em, and set 'em on some paper towels. Repeat ad nauseum.
This is how I was taught to do it when I was in HS, and I have yet to make a change that resulted in any real improvement; these are smiple, very tasty and very inexpensive.
* This is the chili sauce I use, though I have not bought from that particular site. The sauce is amazing, perfect, wonderful, and if you have not had it, your life is not yet complete. I am not exaggerating.
Mix:
1 lb ground pork
1 lg (or 2 med) white onion, diced
2 lg carrots, grated
1-2 bn scallions (with greens), diced
1 med head bok choy, diced
1-2 C hydrated bean threads, cut into 1" lengths
Seasoning: (all measurements are VERY approximate and should be interpreted as 'to taste')
Salt (2-3 T)
Black pepper (2 T)
Soy sauce (2-3 T)
Fish sauce (2-3 T)
White vinegar (2 T)
White cooking wine (2 T)
Cooking oil (1-2 T)
2 pkg. eggroll wrappers
Sweet chilii sauce* for dipping
Combine all 'mix' ingredients; add seasoning ingredients and mix well. If you've made eggrolls, season until it smells right... this is a pretty arbitrary way to do it, but it's really the only way to figure it out, given the raw pork. A few batches and you'll know what you're looking for.
Anyway, once that's done, mix about 3 T flour with 2-3 T water to get a nice paste. This is where a lot of people would use eggs or egg whites; using this paste seals just as well and prevents the burning you can get with egg.
Fold one corner of your eggroll wrapper up until the tip is slightly past the midpoint of the wrapper. Spoon approx (very approx
) 4-5 T filling onto the folded portion. Roll it forward until it wraps around the filling; fold that edge outward slightly (about an eighth of an inch to form a lip where the fold meets the wrapper. Roll again until the lip is covered.Spread a thin line of the flour slurry along the two fully exposed edges of the wrapper. Fold the sides in and tuck them under where they meet the fold, then finish rolling the... egg... roll. Sorry if these directions are a little obtuse... there are easier ways to do it, I'm sure, but I like this one.
Anyway, make a plate (this recipe should take at least 1 and a half packages, depending on how full you make your eggrolls), and when you have 8-10 done, start deep frying. How hot and how long depend on the frier, the size of the rolls and the number you cook... try med/med-high heat with 4 rolls if your frier is deep enough. I like to put them UNDER the basket to ensure that they cook evenly; it works pretty well. Check them often; when they're a deep golden brown, pull one out, halve it and see if the pork is cooked. If it is, pull 'em out, strain 'em, and set 'em on some paper towels. Repeat ad nauseum.
This is how I was taught to do it when I was in HS, and I have yet to make a change that resulted in any real improvement; these are smiple, very tasty and very inexpensive.
* This is the chili sauce I use, though I have not bought from that particular site. The sauce is amazing, perfect, wonderful, and if you have not had it, your life is not yet complete. I am not exaggerating.
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