2packetsspring roll shells - each packet is 25 sheets Wei-Chuan spring roll shells
2cupsvegetable oil - for frying
Instructions
To start, process each vegetable separately in a food processor, which includes the jicama, carrots, garlic and onion.
Combine the ground pork, chopped vegetables, sugar, soy sauce, egg, salt and pepper in a large bowl until nicely combined.
Once the meat mixture is well-combined, it’s time to make the rolls! Scoop 2 tablespoons of meat mixture and place the filling about 2 inches from the corner closest to you. You can also use an ice cream scoop to dish out an even amount of meat onto the wrapper. Then, roll the corner over your meat mixture once and gently press each side of the wrapper. Next, fold both sides of the wrapper towards the center, and continue rolling. When almost done, dip your finger in egg white to make the wrapper stick to itself. Repeat until you make 50 rolls.
After all 50 have been made, heat a large, deep skillet at medium heat. Pour about 2 cups of vegetable oil. Before you place any rolls, make certain the oil is hot enough by dipping a corner into the oil. When little bubbles start to form, the oil is ready. You’ll have to fry them in batches for about 3-5 minutes on each side, or until golden brown on all sides. Once done, remove and drain on paper towels.
Enjoy! Don’t eat them immediately, or else you’ll burn your tongue! Let it cool for 5 minutes. Serve with rice and sweet chili sauce you can purchase at your local Asian market. I hope you love it!