Mary’s Very Authentic Egg Rolls

Name: Mary’s Very Authentic Egg Rolls
Ingredients: This recipe will make 50-100 egg rolls – I usually half the recipe and even then I usually freeze half of the filling to make later.; INGREDIENTS:; Filling:; 2 packages vermicelli (or Muong Bean Thread noodles) noodles (6 ounces total); 2-3 pounds meat (I use a combination of ground pork and ground turkey); 1 head of cabbage, shredded finely (or use 1 10-ounce package of pre-cut cabbage); 4 whole eggs; 3 egg whites (save the egg yolks for sealing the egg rolls); 1/2 pound carrots, shredded finely (or use the 10-ounce bag of shredded matchstick carrots); 2 onions, finely chopped; Sauce:; 3 tablespoons salt; 8-10 tablespoons oyster sauce; 4-5 tablespoons black soy sauce (I have trouble finding this so I just use normal soy sauce)1 tablespoon black pepper; 2 tablespoons fish sauce

Mary’s Very Authentic Egg Rolls was pinched from <a href="http://www.melskitchencafe.com/2008/02/marys-very-authentic-egg-rolls.html" target="_blank">www.melskitchencafe.com.</a>

INGREDIENTS

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This recipe will make 50-100 egg rolls – I usually half the recipe and even then I usually freeze half of the filling to make later.

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INGREDIENTS:

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Filling:

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2 packages vermicelli (or Muong Bean Thread noodles) noodles (6 ounces total)

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2-3 pounds meat (I use a combination of ground pork and ground turkey)

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1 head of cabbage, shredded finely (or use 1 10-ounce package of pre-cut cabbage)

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4 whole eggs

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3 egg whites (save the egg yolks for sealing the egg rolls)

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1/2 pound carrots, shredded finely (or use the 10-ounce bag of shredded matchstick carrots)

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2 onions, finely chopped

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Sauce:

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3 tablespoons salt

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8-10 tablespoons oyster sauce

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4-5 tablespoons black soy sauce (I have trouble finding this so I just use normal soy sauce)1 tablespoon black pepper

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2 tablespoons fish sauce

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