The delightful clear noodles used in these eggrolls are bean threads. They are made from mung beans - the same bean that we get bean sprouts from. You have to soak the threads in hot water first to rehydrate them before use. They are unexpected in eggrolls, honestly these eggrolls are the only ones I've ever known to have bean threads in them. Its those bean threads that set this roll aside from others. Well that and fish sauce. Seeing as how the creator of these eggrolls is Thai descent it makes sense that she uses fish sauce in them. Fish sauce is salty and if used in large quantities can have an overpowering fishy flavor. If used judiciously it adds a nice mellow salty flavor, not at all fishy.
After you've got the filling ready to go, all that's left is rolling. It takes a little bit of practice to get it right; too little filling and the rolls fall apart in the hot oil. Too much filling and the rolls are hard to roll and can burst while frying. I found that it takes about 3T of filling to make a nice plump eggroll. We were able to get 2 packages of eggroll wrappers stuffed and had about 2 cups of filling left over still. The extra filling could be frozen for future eggrolls; I think my leftover filling will find its way into a salad with a sesame ginger dressing. The eggrolls freeze nicely before frying.
makes at least 24 rolls
2 packs eggroll wrappers
1 pack bean thread noodles
6 eggs, beaten - reserve 1 for sealing the rolls
about 1/2 lb bean sprouts
1 lb ground beef
4 cloves garlic minced
up to 1T fish sauce
oil for frying
Begin by soaking the bean threads in hot water to rehydrate. You'll need about 1/2 to 2/3 of the package of bean threads.
Heat a wok or large skillet over high heat. Once hot scramble eggs (5 of them, reserve 1 for sealing the rolls). Once cooked remove and reserve.
Add about 1T oil to the wok and cook garlic until it just starts to brown. Add the ground beef and break up while browning. Once browned add the bean sprouts, stir well. Add the scrambled eggs to the beef. Now drain the bean threads and snip them with scissors into smaller pieces. Add bean threads to the beef and stir well.
Add fish sauce to taste. Start light and add more as needed. Fish sauce is similar to soy sauce in it salt content. If you use too much it'll have a fishy flavor, which is not what you're going for here. 4 times around the wok to start with, stir well and taste. Not seasoned enough? Do it again. I ended up doing 3 installments of fish sauce to get the seasoning where it was needed.
Start rolling the eggrolls by placing about 2-3T of filling on the eggroll wrapper, placed on a diagonal. Pull one end up over the filling, rolling it and using the end to help tighten the roll. Roll 1/2 way up the wrapper before folding in 2 of the sides. When you have a small triangle left at the end cover that with beaten egg and finish rolling. Press to seal.
Fry eggrolls in 350F oil. Cook until golden brown. Remove from hot oil, drain and serve with sweet chili sauce and soy sauce. Enjoy!
Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
~*~Nutrition info is based on an unfried eggroll. Add approx 75 calories per eggroll when deepfried. The fat will change also, however the amount depends on length of time in oil, type of oil used, etc.~*~
Total Fat 4.6 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.9 g
Cholesterol 62.6 mg
Sodium 169.9 mg
Potassium 73.2 mg
Total Carbohydrate 19.6 g
Dietary Fiber 0.6 g
Sugars 0.8 g
Protein 7.7 g