The Bui's Egg Rolls

By dkosik

Ingredients

• Sauce:
• 1 1/2 lbs. ground pork
• 1 lb. jicama, chopped finely
• 1/2 clove garlic, chopped finely
• 1/2 lg. onion, chopped finely
• 2 carrots, grated or chopped
• 1-6 oz. can crabmeat
• 1 egg
• 3/4 T. MSG
• 1/2 T. black pepper
• 1 1/2 T. garlic powder
• 2 1/2 T. sugar
• 1 1/2 T. salt
• 1 pack bean thread noodles (1.8 oz)
• 1 pack Lily Brand spring roll skins (25)
• 2 pcs. garlic, chopped finely
• Juice of 1/2 lime
• 7 T. sugar
• 1/6 T. MSG
• Enough hot water to dissolve sugar
• 1/4 c. fish sauce

Preparation

Step 1

Place bean thread noodles in hot water until soft (approximately 1 minute). While nooles are in water, drain juice from crab meat, and separate egg white from egg yolk. Remove noodles from water and cut into pieces, about 1-inch long (use scissors-it's easier). Place everything, except egg white and roll skins in a bowl; mix well. Cut spring roll skins in 1/2 diagonally. Lay a skin on table with long-side nearest you. Fold the corners of skin in and press flat. Starting from back, roll forward keeping sides and center tight. The far corner of the skin should dne up in the middle of the egg roll. If the corner won't stick to the egg roll, you need to use more egg whites on it. Deep-fry at 300 degrees until golden brown.

Sauce: Mix together.