Thai Egg Rolls (Poa Pee) Recipe
Servings: 12
Ingredients
- 3 black mushrooms
- 3 1/2 ounce. (1/2 pkg.) rice noodles or possibly cellophane noodles
- 1 egg
- 1/2 pound grnd pork
- 1/2 pound grnd beef
- 1 c. peeled & shredded carrots
- 1 c. bean sprouts or possibly 1 c. shredded cabbage
- 1/2 med. onion, minced
- 1 tbsp. fresh sauce
- 1/4 tbsp. pepper
- 1/2 clove garlic, finely minced
- 1 teaspoon sugar
- 16 ounce. pkg. lumpia, thawed (about 25 wrappers)
- 1/2 c. vegetable oil
- Sweet & sour sauce
Directions
- 1. In a small bowl, soak black mushrooms in warm water for 15 min. Drain well in a colander and shred, discarding the stems.
- 2. Soak noodles in warm water according to package directions. When soft, drain and cut into 2 inch lengths with a sharp knife or possibly scissors.
- 3. In a large bowl, beat egg well. Add in black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic and sugar; mix well.
- 4. Place 1 wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they do not dry out. Roll up according to directions on "how to wrap egg rolls".
- 5. In a large skillet or possibly wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls in oil and fry slowly for about 10 min or possibly till golden. Turn and fry other side 10 min. Keep fried rolls hot in a 200 degree oven.
- 6. Cut each egg roll into 4 pcs. Serve warm with individual bowls of sweet and sour sauce. Makes 25 egg rolls.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 12 servings | |
| Calories 317 | |
| Calories from Fat 190 | 60% |
| Total Fat 21.31g | 27% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 0.23g | |
| Cholesterol 42mg | 14% |
| Sodium 249mg | 10% |
| Potassium 265mg | 8% |
| Total Carbs 21.35g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.45g | 3% |
| Protein 10.14g | 16% |
