⭐️Wei-Chuan USA Creative Recipe! Authentic Vermicelli Spring Rolls⭐️

Start by filling a bowl with warm water. Add the following ingredients and soak for 30 minutes 1/4 cup Wood Ear Mushrooms,1 bundle Vermicelli (Bean Thread) Noodles

Take your Egg Roll wrappers out of the freezer to defrost

Once 30 minutes is up, Drain the water from your water and noodle mix and squeeze any excess water out. Use scissors or a knife to cut the mixture into 1/2" to 1" pieces.

If using shrimp, while the noodles and mushrooms are soaking , prepare shrimp by deveining, removing shells and mincing into small pieces.

Using a glove, peel the skin of your taro, and grate with a grater (Some people like me have an allergic reaction to raw taro)

2 lbs Ground Pork,2 Eggs,1 tbsp Fish Sauce,1 tbsp Soy Sauce,1 tbsp Oyster Sauce,1 tsp Salt or Chicken Powder if you have it,1 tsp Sugar,1 tsp Black pepper,1.5 cup Taro,1 Carrot,1 lb Shrimp (optional),1/4 cup Wood Ear Mushrooms,1 bundle Vermicelli (Bean Thread) Noodles

Once all the ingredients have been added to the mixing bowl, mix until the filling has turned into a sticky paste.

1 tbsp Flour, 1.5 tbsp Water

This recipe roughly makes 50 egg rolls if you are using about 2 tablespoons of filling per roll.

Open your package of egg roll wrappers and take out a small stack of 3-4. Cover the rest of the wrappers with a damp towel so they do not dry out.

Separate the wrappers and place your first wrapper so its like a diamond shape

Place about 2 tbsp of the filling on the lower third of the wrapper

Fold up from the bottom corner closest to you fold up, sealing in the filling and smoothing out all the bubbles from the middle to the sides.

Fold in the left side and right side towards the middle of the roll. Each roll should be about 4" long

With your hands on the outer edges of the roll, push in any loose wrapper and tuck and roll until there is a small triangle left at the top.

Use your finger to dip the flour mixture along the entire triangle and continue to roll to close your egg roll.

Place your Egg roll flap side down, until you are done with all the wrappers or filling

Preheat your oil to 350°F. This is usually the medium setting on your stove top.

Add in the egg rolls and be careful not to crowd the pan. The egg rolls should not be touching.

After about 6-7 minutes your egg rolls should be golden brown, and done cooking (use a food thermometer to check the roll from the end. They should be at 165°F in the center.)

Set the egg rolls aside on a cooling rack for 1-2 min so any excess oil can drip out, then transfer to a bowl or plate lined with a paper towel

**Frozen Egg Rolls should take about 8-9 minutes to cook at 375°F**