Jeannie and Mama Mai’s Egg Roll

Ingredients

Egg Rolls

4 lbs Ground turkey
Garlic salt
Pepper
Black Pepper
Extra Virgin Olive Oil
4 Egg yolks
Rice Vermicelli Noodles - https://amzn.to/3jGbMQm
Mushrooms
Taro
Carrots
Rice Paper - https://amzn.to/3tbx5vW
Coconut soda
Pancake syrup
Rice Paper Dipping Bowl - https://amzn.to/3t7IYDa

Nuoc Cham (dipping sauce):

Three Crab Fish Sauce - https://amzn.to/3tdTfOf
Lemon
Garlic
Chili peppers
Sugar

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Directions

Egg Rolls

Stir fry ground turkey and garlic half way. Once done, put the half cooked ground turkey into a large bowl. Add black pepper and extra virgin olive oil. Mix thoroughly with your hands. Separate 4 egg yolks and add to the mix.

Dice onions, carrots, taro, and mushroom. Squeeze to have each ingredient as dry as possible. Add diced vegetables to the ground turkey mix and mix together.

Soak rice vermicelli noodles in water and drain. Add soaked noodles to the egg roll filling mix.

Cut rice paper in half. Mix coconut soda with water to make the rice paper crunchier. Add pancake syrup to the dip and mix to add color. Dip rice paper into the dipping bowl and lay flat to add filling.

Put 1 spoonful of filling into the half sized rice paper. Squeeze filling to be compact, roll from bottom, bring sides in, and roll again. Put water on the edge to seal the roll. Repeat until you have the amount of egg rolls desired.

Add a little water to your air fryer. Add rolls to air fryer and cook for 20 minutes at 400°F. Flip and cook for another 10 minutes.

Nuoc Cham

Combine water and sugar in a bowl (tip: heat the water a bit to help the sugar dissolve). Add lemon and fish sauce in increments until you like how it tastes. Top with garlic and chilies then serve.