Easy Fried Eggrolls

I have posted many recipes for making eggrolls. This eggrolls recipe is quite easy because most of the ingredients that need to be used are lying around in the refrigerator.  I can call it Thai or Chinese eggrolls because the ingredients are lighter than those used in Vietnamese eggrolls. Eggrolls are nearly everyone’s favorite dish even though the simplest ingredients can be used to make them tasty.

Ingredients:
Filling ingredients:
1/2 lb. ground chicken
6 oz. white crab meat, drained
1 cup each of shredded carrots, cabbage, and bean sprouts
3 funguses, dry Chinese mushroom
2 oz. bean thread noodles (a.k.a. cellophane or glass noodles)
1 cup chopped onions
2 garlic cloves, minced
2 eggs
2 green onion chopped
Seasoning ingredients:
1 tbs sugar
1 tbs soy sauce or fish sauce
1 tsp salt
1/4 tsp black pepper
*Paste ingredients:
1 tbs cornstarch
1/3 cup water

24 sheets of eggroll skins (look for this product in the freezer section at the grocery)
Oil for deep frying, about 2 cups

Directions:
Soak the funguses in hot water for 15 minutes. Remove and squeeze out the water. Finely chop about 1/2 cup presoaked.
Soak the bean thread noodles in cold water for 15 minutes and roughly chop.
 In a mixing bowl, combine all the filling and seasoning ingredients (adjust to personal taste). Mix well.

*In a small bowl, mix 1 tbs cornstarch with water and microwave for 1 minute. This combination makes the paste to seal the eggroll skins.
Lay an eggroll skin on a working surface.

 Place 2 tbs of filling/seasoning combination on an eggroll skin.

 Wrap an eggroll skin over to cover the filling to form a baton.

Seal with the cornstarch paste.

Repeat this process until all the fillings are wrapped.

Heat oil (about 2 cups) until hot.  Fry the eggrolls for 5 minutes or until golden brown. Remove and place on a paper towel to absorb the excess oil.

Serve with Vietnamese or Thai dipping sauce.**Or ***

**To make a simple dipping sauce, the ingredients ratio is the following:
1 cup boiling water
1/3 cup sugar
1/3 cup fish sauce
1 tbs rice vinegar
2 tbs lime juice
Adjust the sweet and sour to personal taste. Add minced garlic and red chili when serving.

***To make Japanese sweet dipping sauce:
Japanese sweet dipping sauce ingredients ratio:
1 cup rice vinegar
1/3 cup sugar
5 tbs soy sauce
3 tbs bonito flakes
Combine the vinegar, sugar, and soy sauce in a saucepan and bring to boil. Cook until sugar dissolves. Add the bonito flakes and turn the heat off. Set aside for 20 minutes. Drain the sauce through a fine sieve with the paper towel. Add chili, garlic, or even wasabi. Reserve the sauce for later.