3 Eggs (2 for mixture and 1 for sealing the egg rolls)
1 tsp Granulated chicken soup base mix (optional)
1-2 Packages of little chef spring roll pastry wrapper (or any store brand egg roll wrapper)
You will need enough vegetable oil to deep fry the egg rolls
Dipping sauce:
Sweet chili sauce
Instructions
Soak vermicelli bean thread noodles in hot water for 10 minutes, drain, and cut
Chop onions, green onions, cabbage
Grate carrot
In a large mixing bowl, add ground pork, chopped vegetables, oyster sauce, Thai oyster sauce. Salt, black pepper, sugar, granulated chicken soup base mix, and eggs and mix until incorporated.
Beat one egg in a small bowl to seal.
Peel egg roll/spring roll wrapper. Make sure it is thawed out to room temperature.
Place filling mixture on wrapper, roll, wrap and seal.
Deep fry egg rolls until golden brown.
Recipe by Cooking With Hua at https://www.cookingwithhua.com/egg-rolls/