Homemade Egg Rolls (air fryer)

 Vermechelli rice noodles

1/2 head green cabbage, shredded

8 oz mushrooms, sliced

2 medium carrots, grated

1 medium onion or 1/2 large onion, chopped

1 lb ground pork

olive oil

2 Tbsp soy sauce

1 tsp sesame oil

1/2 tsp each salt and pepper

Spring Home Brand, TYJ Spring Roll Pastry, ( in the freezer section), thaw

Sweet chili sauce, for dipping

1.  Cover the noodles with hot water and separate with a fork for 5-7 minutes.  Drain and rinse in cold water.  Cut noodles into 1 inch pieces and add to a large bowl.

2.  In a large skillet on medium heat add 1 Tbsp olive oil.  Add the ground pork and brown, add salt. When browned transfer to bowl with noodles.

3.  In the same skillet add 2 Tbsp olive oil, carrots, onions and mushrooms.  Saute for 5-6 minutes until softened.  Stir.  Add 4 cups shredded cabbage.  Saute for 1-2 minutes until wilted.  Add 1 1/2 tsp salt and take off heat.  Combine in bowl with meat and noodles.

4.  Combine 1/2 tsp salt, 1/2 tsp pepper, 2 Tbsp soy sauce, and 1 tsp sesame oil together.  Mix well and add to bowl.  Mix everything well.

5.   Open up thawed spring rolls (cover the remaining with a damp towel to not dry out).  In a diamond shape with a point on the bottom add 1/4 cup of mixture.  Roll up tightly and fold int the sides.  Brush an egg wash (beaten egg and water) to seal the egg rolls.  Cover with plastic wrap to keep them from drying out until you roll all of them.  (40)

6.  In a Dutch oven with a candy therm. at 340-350 degrees fry egg rolls for 5 minutes until golden brown in 2 inches of oil.  Cool on a wire rack. Serve with a sweet chili sauce. 

Note: when cooled to room temperature put in a freezer bag.  Heat up in an air fryer and serve.

Air Fryer:  Set at 400 degrees for 6 minutes. Flip for 4 more minutes.

Recipe:  Natasha's Kitchen