Directions: |
Directions:Open rice noodle package and put the noodles in a large mixing bowl. Pour hot water over the noodles until completely covered. Separate the noodles slightly with a fork. Let stand for 7-10 minutes until the noodles are fully cooked. Then drain very thoroughly in a colander and rinse with cold water to stop them from cooking. Make sure the noodles are well drained then place them on a cutting board and cut them into 1 inch lengths. Place noodles in a large mixing bowl.
Prep the following: Grate two medium carrots and place aside. Finely chop one medium onion. Finely slice 8 oz. mushrooms. Finely slice 4 C. raw cabbage.
In a large skillet over medium heat, sauté 1 lb. ground pork sausage in 1 T. of olive oil. Make sure you break it up with a spatula and cook just until done. Add it to the large mixing bowl with the noodles. In the same skillet, place 2 T. olive oil and add the onions, carrots and mushrooms and sauté just until softened. You want the vegetables to retain their juice. Add the 4 C. cabbage and cook until wilted, (1 ½- 2 minutes). Add a ½ tsp. salt. Transfer the mixture into the the same large mixing bowl as the noodles and sausage. Add 2 T. soy sauce, 1 tsp. sesame oil, ½ tsp. salt and ½ tsp. pepper and mix well.
Open up egg roll wrappers and pull one out. Use a ⅓ C. of mixture, placed by the bottom angle and roll up. Use a brush and egg wash to close the roll and set aside. Roll the rest of the mixture into egg roll wrappers. (Makes about 30 egg rolls).
For best, healthy results use an air fryer and cook for 10 minutes at 400º turning half way through. |
