Vietnamese Egg Rolls

• 1 lb. ground beef (or pork or turkey--I used turkey)
• 1 package coleslaw mix (found in refridgerated section of produce dept.)--it usually has shredded cabbage and carrots
• 2 cups vermacelli glass noodles (I have only been able to find these at Asian markets so I just stock up whenever I go)
• Approximately 30 egg roll wraps (also found in the refrigerated section of the produce dept. or at Asian markets--the ones at Asian markets are usually cheaper and tastier but not as convenient as running to the grocery store)
• salt and pepper to taste
• 1-2 egg yolks
  
• oil for frying
  
• Sesame Ginger dressing for dipping (I used Newman's Own "lighten up!")

Brown the ground meat and drain excess grease/water. Allow to cool. Place coleslaw mix in a large mixing bowl. Using your hands, smash mixture in between your fists in order to release as much water from the cabbage as possible (I don't know why you do this but it's how I was taught). Add ground meat and mix with coleslaw.

Fill another bowl with approximately 5 cups of lukewarm water. Add glass noodle to water until completely submersed. Let soak for a couple of minutes until noodles are soft and flexible. Drain water and pat dry with paper towels until all of the excess water is soaked up.

Add noodles to cabbage mixture. At this point I usually take a pair of kitchen scissors and cut the noodles several times. It just makes it easier when rolling the egg rolls if the noodles aren't so long. Mix noodles well with cabbage/meat mixture. Season with salt and pepper.

Using the egg roll wraps, one at a time, take a small amount of mixture (approx. 3-4 tablespoons) and roll it up in the wrap. Seal with a dab of egg yolk (If you are confused about how to roll the wraps, check the back of the wrap package--I think they have pictures and do a much better job of explaining than I could). Repeat until all wraps and mixture have been used.

Fry egg rolls in oil until lightly browned. Serve hot with dipping sauce. Enjoy!

Posted by Sara P.