JENNY’S FAMOUS* EGG ROLLS

 Ingredients: (all available at Festival on Cty. Rd. E and Century)

1- package (40 count) “Spring Home” TYJ Spring Roll Pastries
1- 10.5 oz. Package “Lunkow Vermicelli” Bean Thread Noodles
3-3½ lbs.  Ground Pork
6 Large carrots, shredded
3 bunches green onions, finely chopped
2 cloves garlic, minced or mashed
4 Tablespoon. Sugar
2 Tablespoon. Salt
1 Tablespoon. Black Pepper
2 teaspoon MSG (optional)
1 Tablespoon. Asian Tapioca Starch
5 Tablespoon water 

Step 1:  Mix Tapioca Starch with water in microwave safe bowl and microwave on high for 1 minute to thicken. Remove, stir, and set aside to cool.  (Don’t do this too much beforehand, but early enough to allow a few minutes to cool so you can work with it with your bare hands.)

Step 2:  Place noodles in a large, heat resistant bowl and cover with boiling water.  Allow noodles to soak in water for 4 minutes, then drain water.  Cut up noodles in same bowl with kitchen scissors.  Using hands, break up pork into bowl and mix thoroughly with noodles.  Add and thoroughly mix: carrots, onions, garlic, sugar, salt and pepper.  Also add optional MSG, shredded cabbage and fungus mushrooms.

 Step 3:  Roll mix into spring roll firmly, eliminating as many air pockets as possible.  Apply a coat of starch paste to the inner side of the final inch or two of roll to seal and hold roll closed.  Deep fry in enough corn oil so that roll floats while cooking, at 450 degrees, for approximately 8 minutes, turning once at approximately 4 minutes.

 Step 4:  Remove, lightly grasping with tongs at one end to allow excess oil to drain back into pan.  Place on a cooling rack over a raised-edged cooking sheet to continue draining.  Once cooled enough to handle stack rolls “teepee” style, to get rid of as much oil as possible. 

                         Makes approx. 32, 1½ x 5” rolls.

 Oh, and don’t forget to nab a bottle of Sweet and Sour sauce from Rainbow Foods (They have the good kind!)  It’s good with them!