Thai Egg Rolls (Poa Pee) Recipe

• 3 black mushrooms
• 3 1/2 ounce. (1/2 pkg.) rice noodles or possibly cellophane noodles
• 1 egg
• 1/2 pound grnd pork
• 1/2 pound grnd beef
• 1 c. peeled & shredded carrots
• 1 c. bean sprouts or possibly 1 c. shredded cabbage
• 1/2 med. onion, minced
• 1 tbsp. fresh sauce
• 1/4 tbsp. pepper
• 1/2 clove garlic, finely minced
• 1 teaspoon sugar
• 16 ounce. pkg. lumpia, thawed (about 25 wrappers)
• 1/2 c. vegetable oil
• Sweet & sour sauce

1. 1.
2. In a small bowl, soak black mushrooms in warm water for 15 min.
3. Drain well in a colander and shred, discarding the stems.
4. 2.
5. Soak noodles in warm water according to package directions.
6. When soft, drain and cut into 2 inch lengths with a sharp knife or possibly scissors.
7. 3.
8. In a large bowl, beat egg well.
9. Add in black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic and sugar; mix well.
10. 4.
11. Place 1 wrapper on a flat surface.
12. Cover remaining wrappers with a slightly damp kitchen towel so they do not dry out.
13. Roll up according to directions on "how to wrap egg rolls".
14. 5.
15. In a large skillet or possibly wok, heat oil over medium heat for 1 minute.
16. Carefully place 3 rolls in oil and fry slowly for about 10 min or possibly till golden.
17. Turn and fry other side 10 min.
18. Keep fried rolls hot in a 200 degree oven.
19. 6.
20. Cut each egg roll into 4 pcs.
21. Serve warm with individual bowls of sweet and sour sauce.
22. Makes 25 egg rolls.

black mushrooms, rice noodles, egg, pork, beef, carrots, bean sprouts, onion, fresh sauce, pepper, clove garlic, sugar, lumpia, vegetable oil, sweet sour sauce

Taken from cookeatshare.com/recipes/thai-egg-rolls-poa-pee-13214 (may not work)