Pork Egg Rolls & Peanut Sauce

I received this recipe from my best friend Mandi and try to make them often, as they are addicting! It's a pretty simple recipe but a little time consuming...but oh so worth it! I found some of these ingredients at my favorite Asian store-Shuang-Hur Oriental in Uptown.

Egg Roll Ingredients:
1 pgk. egg roll wrappers. Below is the image of what I like to use:



Vermicelli-cellophane noodles-image below of what I use

2 pgks. of Cole Slaw mix with lettuce, cabbage and carrots
1 bundle cilantro (minced or chopped finely)
5-6 stems of green onion (minced or chopped finely)
5-6 eggs
1 lb. ground pork (or whatever meat you would like to use)
Salt & pepper to taste
Vegetable oil (enough to fill up a pot half way)

Peanut Sauce Ingredients:

1 cup mashed or finely chopped peanuts
1/2 cup or more Fish Sauce-found in most supermarkets in the Asian isle
1-2 limes
2-3 pieces Thai Chilis (more or less depending on how hot you want the sauce to be) finely chopped-below is an image


Soak the vermicelli in hot water for 4-5 minutes or until soft. Strain and cut the strands in half. Mix noodles, cole slaw mix, cilantro, green onion, ground pork, salt and pepper and 4 eggs in a large mixing bowl (it works best if you mix it with your hands). You may need more eggs, depending on how dry the egg roll mix is. You want the mix to be soft, not too runny from the eggs. If need be, you may need to add more cole slaw mix. Your mix should resemble something like this:


Put the frozen pkg. of egg roll wrappers (unopened) in hot water for 2-3 minutes until soft and pliable. Crack the last egg and empty the egg white into the egg roll mix. Set aside the yolk in a small bowl.

Peel an individual wrap and set a handful of mix on one of the corners. Wrap by rolling diagonally half-way, and folding in side corners. Continue wrapping to opposite corner and seal shut using the set-aside egg yolk.


Heat oil in a non-stick pot. Deep-fry in veggie oil in 1-layer batches. I usually cook between 3-4 at a time.


The egg rolls are ready when the outside of the wrap is light-golden.


Place cooked egg rolls in a strainer to drain excess oil.


Normally, I would cook one egg roll to test the oil and to test if there is enough salt & pepper before I would wrap the rest of the batch.


For the sauce:

Place chopped peanuts and Thai chilis in a medium bowl. Add enough Fish sauce to coat the peanuts. Add the lime juice to taste. It should resemble a soup-like texture. Dip and enjoy!


The batch makes about 40-50 egg rolls. Leftovers can be stored in the freezer or fridge. To reheat, put in oven to warm or heat in microwave. Store the sauce in the fridge. If the sauce dries out at all, add more fish sauce and lime juice.