Vietnamese


Chicken Egg Rolls!

1 lb ground chicken
1/2 onion, finely diced
1 cup shredded cabbage
1 medium carrot
1 small bundle mung bean noodles, saoked
1/2 cup black fungus, soaked
1 handful sweet peas, sliced
4 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon black pepper
2 cloves garlic
1 tablespoon peanut butter
1 egg yolk

1 package spring roll pastry wrapper, found in the freezer section
1 egg white used as glue

Mix thoroughly with your hands and fry a little up to taste the seasoning. 

Check out the blog post to see how to roll if you don't know how to.  Fry it up at medium high until golden.  Enjoy with lettuce and herbs of your choice.  We like mint, shiso, cilantro, basil...anything thats around.

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