Mary’s Very Authentic Egg Rolls

Put the vermicelli noodles in a large bowl and pour hot water over noodles and let soak for 15-20 minutes (if using boiling water, soak for 10 minutes). Once soaked, drain very well and chop noodles up a bit into 2-3 inch pieces (not too short).

Mix all the filling ingredients (noodles, meat, cabbage, whole eggs, egg whites, carrots and onions) in a large bowl. Hand mixing works best. Then add the sauce ingredients.

Mix together.

Pull apart spring roll pastry wraps. Leave main stack of wraps covered with a damp towel while rolling egg rolls. Lay the wrap so it is a diagonal in front of you. Put a large spoonful of filling about an inch above the bottom diagonal. Fold up the bottom triangle and tuck under the filling then proceed to roll up the egg roll, folding in the sides and tucking them in. Moisten the top triangle with the remaining egg yolks and roll/press to seal.

Heat vegetable oil to 365-375 degrees. Fry egg rolls until golden brown and cooked through, about 4-5 minutes. Turn the egg rolls so they don't overcook on one side. Drain on crumpled paper towels and serve with sweet chili sauce.