Cabbage Free Cambodian Egg Rolls

Total Time: 1 hr 1 min Preparation Time: 45 mins Cook Time: 16 mins

Ingredients

• vermicelli mung bean noodles (these are made out of green mung bean, and are dry noodles you will find in the asian aisle at)
• 5 cups warm water
• 2 -3 lbs ground lamb
• 1 lb shrimp
• 4 medium carrots
• 1/2 medium onion
• 1 tablespoon black pepper
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 eggs
• egg roll wrap (enough for approx 50 egg rolls)
• 3 cups vegetable oil

Recipe

• 1 take egg roll wrappers out of the freezer and let thaw for an hour before starting.
• 2 fill a medium size bowl with luke warm water, place the package of vermicelli mung bean noodles in it to soften.
• 3 in another medium size bowl add 2-3 pounds of ground lamb, 1 pound of ground shrimp, 4 finely shredded medium size carrots, 1/2 onion chopped, 1 tablespoon of black pepper, 1 teaspoon of salt, 1 heaping tablespoon of sugar.
• 4 seperate the 3 eggs, yolks into a small bowl, and the whites to the meat mixture.
• 5 drain water out of mung bean noodles (they should be pliable) and add to the meat mixture.
• 6 mix ingredients throughly. (this is best done by hand like meatloaf.).
• 7 beat the eggs yolks you placed into a small bowl until mixed.
• 8 seperate your egg roll wrapper, and place 2-3 tablespoons of filling onto wrapper, follow rolling instructions on package for proper shape.
• 9 to seal egg roll at the last fold dip your finger or pastry brush into egg yolk and smear a little on the last fold. then finish rolling egg roll.
• 10 continue to make all egg rolls before frying.
• 11 heat a small pot with approx 3 cups of oil. heat on high until just about smoking, then turn down to medium heat.
• 12 place a few egg rolls in the oil and cook about 8 minutes and then flip over and cook another 8 minutes. they should be a darker golden brown in color.
• 13 remove from oil and let oil drain on a paper towel.