If you've seen my social post lately, you've seen the video of all 4 generations spending the morning wrapping these egg rolls for Emily's 3rd birthday. If Kylie (5 years old) can do it so can you! My family eats these 2 different ways. Team wrap and Team Vermicelli Bowl. I've included the recipe for the bowl as well. If you want to do it as a wrap, you use the large lettuce leaves and the same ingredients before dunking it into the sauce!
Ingredients:
Egg Rolls:
2 lbs of Ground Turkey (chicken, pork, beef will work)
2 packages of Spring Roll Wrappers
3 packages of Bean Thread Vermicelli
1/2 head of Cabbage shredded
1/2 yellow Onion chopped
3 shredded Carrots
1 tbsp Fish Sauce
1/2 tbsp Salt
1/2 tbsp Sugar
1/2 tbsp Black Pepper
2 Egg Yolk (save the whites for sealing the wraps)
Oil for frying
Sauce:
1/2 cup Sugar
2 cups Water
1 tbsp Fish Sauce
1/2 tsp Salt
3/4 Juice of Lime
3 Garlic Cloves
10 Thai Chili
Peanuts chopped
Wrap/Vermicelli Bowl:
Lettuce
Green Onion
Mint
Cilantro
1 package of Vermicelli Noodles
Instructions:
Soak the bean thread in hot water for at least 15 minutes.
On high heat, cook the meat in a large skillet until brown, drain and transfer to a large bowl.
Cook the vermicelli noodles, follow the directions on the package and set aside.
Add the cabbage, onions, carrots, fish sauce, salt, sugar, black pepper and egg yolks into the large bowl with the ground meat. Drain the bean thread noodles and cut them about 2-3 inches long and add to the bowl. Mix all the ingredients together.
You are now ready to wrap the egg rolls. Place a wrap on a plate, make sure it's in a diamond shape facing you.Place a nice helping of the meat mixture on the corner closest to you and start rolling. When you get half way fold in the sides, place a little of the egg whites on the remaining portion of the wrap and continue to roll. This will help seal the wrap. (Watch the video of Kylie wrapping it!)
Heat up a large skillet with oil, enough to cover the egg rolls. Fry until golden brown, about 6-8 minutes.
To make the dipping sauce, add the sugar and 1 cup of water into a small sauce pan. Cook on medium heat until the water starts to brown and the sugar melts. Add in the additional cup of water, fish sauce, salt and juice of lime and remove from heat.
Using a mortar and pestle, grind up the Thai chili's and garlic and place into a separate bowl. If you don't have a mortar and pestle using a small blender works.
To make the sauce you would add in desired about of the liquid mixture, chili and garlic paste and peanuts.
You can eat it as a wrap and dip the egg rolls into the sauce, or in a bowl, you can add the vermicelli, cut up the veggies and egg rolls and drizzle the sauce and enjoy!
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