THANKSGIVING SURVIVAL GUIDE (AS TOLD BY THE BRIDGEWATER TEAM)

oil for frying

1 cup clear cellophane noodles

1 lb. ground pork

1 cups shredded cabbage

1 cup finely chopped carrot

1 cup thinly sliced yellow onion

2 tablespoons oyster sauce

1 teaspoon sugar

Salt and Pepper

1 egg, beaten

20 spring roll wrappers defrosted

oil for frying

1 cup clear cellophane noodles

1 lb. ground pork

1 cups shredded cabbage

1 cup finely chopped carrot

1 cup thinly sliced yellow onion

2 tablespoons oyster sauce

1 teaspoon sugar

Salt and Pepper

1 egg, beaten

20 spring roll wrappers defrosted

oil for frying

1 cup clear cellophane noodles

1 lb. ground pork

1 cups shredded cabbage

1 cup finely chopped carrot

1 cup thinly sliced yellow onion

2 tablespoons oyster sauce

1 teaspoon sugar

Salt and Pepper

1 egg, beaten

20 spring roll wrappers defrosted

1. 1. Fill a large pot with about 2 inches of oil for frying and begin to heat over medium heat
   2. Bring a small pot of water to a boil, cook noodles for about 4 or 5 minutes. Drain and let cool completely. Once cooled, chop noodles into small pieces – about 3 inches
   3. In a large bowl add noodles, pork, cabbage, carrot, and onion, oyster sauce, sugar, salt, and pepper
   4. One by one, place spring roll wrapper on a clean surface with a corner facing you. Be sure to keep the other wrappers damp by covering them with a damp towel. Spoon about 1/4 cup of the filling in the lower third of the wrapper. Bring the corner over the filling and roll it completely, folding in the sides as you go. brush the corner with the egg and press to seal.
   5. Fry the spring rolls, turning occasionally for 4 - 5 minutes or until they are golden brown and the pork is cooked completely. place on a paper towel–lined cookie sheet
   6. Serve with sweet and sour sauce. Nhune makes her own, but we also like Grama’s Sweet Chili Sauce

1. 1. Fill a large pot with about 2 inches of oil for frying and begin to heat over medium heat
   2. Bring a small pot of water to a boil, cook noodles for about 4 or 5 minutes. Drain and let cool completely. Once cooled, chop noodles into small pieces – about 3 inches
   3. In a large bowl add noodles, pork, cabbage, carrot, and onion, oyster sauce, sugar, salt, and pepper
   4. One by one, place spring roll wrapper on a clean surface with a corner facing you. Be sure to keep the other wrappers damp by covering them with a damp towel. Spoon about 1/4 cup of the filling in the lower third of the wrapper. Bring the corner over the filling and roll it completely, folding in the sides as you go. brush the corner with the egg and press to seal.
   5. Fry the spring rolls, turning occasionally for 4 - 5 minutes or until they are golden brown and the pork is cooked completely. place on a paper towel–lined cookie sheet
   6. Serve with sweet and sour sauce. Nhune makes her own, but we also like Grama’s Sweet Chili Sauce

1. Fill a large pot with about 2 inches of oil for frying and begin to heat over medium heat
2. Bring a small pot of water to a boil, cook noodles for about 4 or 5 minutes. Drain and let cool completely. Once cooled, chop noodles into small pieces – about 3 inches
3. In a large bowl add noodles, pork, cabbage, carrot, and onion, oyster sauce, sugar, salt, and pepper
4. One by one, place spring roll wrapper on a clean surface with a corner facing you. Be sure to keep the other wrappers damp by covering them with a damp towel. Spoon about 1/4 cup of the filling in the lower third of the wrapper. Bring the corner over the filling and roll it completely, folding in the sides as you go. brush the corner with the egg and press to seal.
5. Fry the spring rolls, turning occasionally for 4 - 5 minutes or until they are golden brown and the pork is cooked completely. place on a paper towel–lined cookie sheet
6. Serve with sweet and sour sauce. Nhune makes her own, but we also like Grama’s Sweet Chili Sauce