Serves : 4
Preparation time: 30 minutes
Cooking time : 15 minutes
Ingredients
- 250 ml (1 cup) rice vermicelli, raw
- 200 g (7 oz) Québec pork, ground
- 45 ml (3 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 60 ml (4 tbsp.) sesame oil
- 500 ml (2 cups) cabbage, finely chopped
- 8 shiitake mushrooms, chopped (stems removed)
- 30 ml (2 tablespoons) soy sauce
- 15 ml (1 tablespoon) oyster sauce
- 60 ml (4 tablespoons) fish sauce
- 5 ml (1 tsp.) hot sauce
- 15 ml (1 tablespoon) sugar
- 1 carrot, grated
- 60 ml (4 tablespoons) flour
- 12 square sheets of egg roll dough
Glue
- 30 ml (2 tbsp.) flour
- 30 ml (2 tbsp.) water
Preparation
- Preheat deep fryer to 190°C (375°F).
- Place vermicelli in a pot of boiling water and cook for a few minutes according to package directions. Drain and cool.
- In a hot frying pan, brown the ground pork in the fat of your choice.
- Add sesame oil, cabbage, mushrooms, soy sauce, oyster sauce, fish sauce, hot sauce, sugar and cook for 5 minutes over medium heat.
- Remove from heat, add carrot, vermicelli and check seasoning. Allow to cool.
- On a work surface, cut each sheet of pastry into 3 strips.
- Mix flour and water in a bowl.
- Spread prepared filling over one end of each strip. Brush the edge with the flour and water mixture, fold the sides over the filling and roll up, leaving just a little space (for expansion when baking). Repeat for each roll.
- Plunge the rolls into the hot oil of the deep fryer and cook for 6 to 7 minutes.
- Drain on paper towels.
- Serve with hot and sour sauce.
