Eggrolls from scratch!

So I cheated a bit and bought organic eggroll dough squares, but I did make the insides from scratch! Basically I pre-cooked vermicelli rice noodles in water and then cut them up into small segments. I added these to cabbage, carrots, mushrooms (broken into small pieces), and extra firm tofu (sliced into small chunks) and cooked for about 5-10 minutes with oyster sauce, chicken broth, and a smidge of sesame oil. About 2-3 tablespoons full of filling was added to a dough square and the square was rolled into a wrap. I was lazy and just used water to attach the final corner so that the eggroll was firmly sealed, but a little bit of raw egg is even better. Instead of using a ton of oil, which takes forever to heat up, I just covered the bottom of the wok in about 1/2 inch of oil and added 3-4 egg rolls at a time. Each side was friend in oil for about 1-2min or until crispy and brown.



Just let them cool and then enjoy!!


Here's the filling. YUM!