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Sweet Potato + Pork Egg Rolls

Feel free to use egg roll, spring roll, or wonton wrappers for this recipe. You can fill your rolls with whatever you like, as long as it isn’t too wet. Traditionally, spring rolls are filled with cabbage, carrots, and vermicelli noodles.
Servings: 15 egg rolls

Ingredients

Filling

  • 4 oz dry vermicelli noodles (about half a standard package)
  • 1 tbsp + 1 tsp oil, divided
  • 2 medium Sweet potatoes peeled and julienned, (I cut mine with a mandoline), totalling about 2.5-3 cups
  • 1 lb ground pork
  • 3 medium Shallots, minced (about ¼ cup)
  • 1 tbsp ginger finely grated
  • 2 tsp cornstarch
  • 2 tsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar

Wrappers

  • 15-20 egg roll or spring roll wrappers, defrosted if frozen
  • 2 tsp cornstarch
  • 1 tbsp water
  • Canola or other neutral oil for frying

Instructions

Making the Noodles:

  • Place the half package of dry vermicelli noodles in a large bowl with high sides (otherwise your noodles will fly everywhere as you cut). Using kitchen shears, cut the bunch into 1 inch pieces. Use your hands to separate the pieces if they are clumped together.
  • Bring a medium pot of salted water + 1 tsp of oil (this will keep your noodles from sticking together) to a boil. Add the vermicelli noodles, stir, and watch carefully as they cook. The noodles cook very quickly, in about 1-3 minutes. When the noodles are limp and cooked through, drain well, return to the large bowl, and set aside.

Creating the Filling:

  • Heat oil in a skillet or wok over high heat. Add shallot, stir and cook until transparent, about 1-2 minutes. Add pork and cook, breaking up with a wooden spoon, until no longer pink.
  • Reduce heat to medium-high. Add the sweet potatoes and ginger and stir to combine. Cook, stirring occasionally, until the potatoes are tender, about 6-8 minutes.
  • Meanwhile, in a small bowl whisk together the cornstarch, fish sauce, soy sauce, and rice vinegar. When the potatoes are tender, add to the skillet or wok and combine well. The filling should be a little dense and sticky. Be sure it isn’t watery, or your rolls will be soggy.
  • Transfer the pork and potato mixture to the large bowl with the noodles, and stir vigorously to incorporate. Then, allow the mixture to cool. If you’re in a hurry, pop in the refrigerator. If you’re in a big hurry, spread out on a baking sheet and refrigerate.

Making Egg Rolls:

  • Combine the cornstarch and the water in a small bowl for sealing your rolls.
  • Let's roll! Check out the gif above if you're a visual learner ;) Place one egg roll wrapper on your workspace in a diamond orientation. Plop one large heap of filling near the bottom corner of the diamond (nearest to you.) Fold this bottom corner over the filling. Then, fold in the sides one at a time. (I found that i needed to pinch in the corners of the side folds.) Roll halfway up to the top and pause. Spread the cornstarch mixture along the final edge of the wrapper like you would seal an envelope, then roll all the way up! Repeat until all of the filling is used. (If you’re planning on freezing the rolls, now is the time. Freeze unfried, then defrost in the refrigerator and fry when you’re ready.)
  • Prepare a cooking rack over paper towels for your finished rolls. In a skillet or wok, pour in enough oil to cover the rolls at least halfway. Heat the oil over medium high heat, until it reaches 365-385 F.
  • Carefully place 3-5 rolls into the oil. If they aren’t completely submerged, flip early on, and flip a few more times throughout cooking. Fry until deep golden brown (about 2-ish minutes), and transfer to your prepared cooling rack. Serve hot with hot Chinese mustard or sweet and sour sauce!