Ingredients

• Filling
• 2 lb ground pork (chicken or turkey)
• 1/4 cup carrots, grated
• 1/2 cup cabbage, finely shredded
• 1/2 cup dried woodear mushrooms
• 2 oz dried bean thread vermicelli/cellophane noodles
• 2 green onions, thinly sliced
• 1 white or yellow onion, finely diced
• 1 teaspoon granulated sugar
• 1/4 teaspoon ground black pepper
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• 3 tablespoons oyster sauce
• 1 teaspoon chicken bouillon powder
• Wrapping
• 2 packs egg roll wrappers
• 1 egg yolk

Instructions

1. In a medium-sized bowl, rehydrate the dried woodear mushroom and bean thread vermicelli/cellophane noodles in hot water for 10 minutes or until softened. Remove from water and finely mince. Set aside.
2. In a separate medium-sized bowl, mix together ground pork, rehydrated woodear mushroom and vermicelli noodles, grated carrots, finely shredded cabbage, sliced green onions, diced white or yellow onion, granulated sugar, ground black pepper, sesame oil, salt, oyster sauce, and chicken bouillon powder. Set aside.
3. Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly to prevent tearing. There will be one side of the sheet with a hard edge (the side that connects all the egg roll wrappers together). Tear or cut off that hard edge so that all sides are the same thickness.
4. To wrap the egg rolls, begin by laying one wrapper flat, positioning it so that one corner is facing you, resembling a diamond. Place approximately 2 tablespoons of filling near the bottom corner of the wrapper. Roll the bottom corner over the filling, tucking it underneath. Fold in each side towards the center, then continue rolling until you reach the top corner. Brush the edges of the top corner with the egg yolk, and complete the wrapping process, using the egg yolk as a seal.
5. In a wok or tall skillet, heat vegetable oil to 325°F (165°C). Fry the egg rolls in small batches for 2-3 minutes or until golden brown. Transfer egg rolls onto a wire rack to drain off excess oil.
6. Serve immediately. You can eat the egg rolls by themselves or wrapped with lettuce, dipped with Vietnamese Fish sauce dipping sauce (Nuoc Cham). Leftover egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 6-7 minutes to cook.