Hmong eggrolls

Ingredients:

• 1 lb or 2 lb ground meat of your choice (pork, chicken, turkey, beef)
• 2 cup shredded cabbage
• 2 cup shredded carrots
• 2 cup chopped onion
• 2 tbsp oyster sauce
• 2 tbsp salt
• 1 package rice vermicelli cellophane noodles
• 3 eggs
• 1 egg yolk for sealing the wrapper
• 50 sheets eggroll skins
   

1. Add hot water to rice vermicelli cellophane noodles and let soak 5-10 minutes until soft.  Then take scissors and cut up the noodles.
2. Mix meat, cabbage, carrots, onion, oyster sauce, salt, noodles, eggs until well combined.
3. Peel the eggroll skins.
4. Place eggroll skin on a flat surface. Add the eggroll mixture and roll up. Seal the ends with egg yolk.
5. Fry in hot oil until golden brown.

Eat with some sweet chili eggroll sauce!