Chinese Egg Rolls

After the bacon jalapeno popper egg rolls, I had a TON of egg roll wrappers left over. I love all the fun plays on egg rolls, like avocado egg rolls, taco egg rolls, and the popper egg rolls, but I do adore the traditional Chinese egg rolls. There is just something about all of the fresh vegetables and ground pork or shrimp wrapped in a crispy fried egg roll wrapper.  Add hot Chinese mustard, and it's just HAPPY.  But what I was really craving was Chinese egg rolls with an extra ingredient - bean thread. I had them once before at some restaurant, I don't even remember where, or when... but I've never forgotten how the bean thread changed the texture of the filling, and gave it another dimension. So this time, I used the usual line up - ground pork, celery, bok choy, bean sprouts, water chestnuts, and added cooked bean thread.  For seasonings, I used hoisen, thai chili sauce, soy sauce, and a bit of sesame oil.  I'm getting super fast at the rolling, and my egg rolls are tight and don't fall apart, yay! While I rolled, I had artichokes steaming in the pressure cooker, and salad greens chilling in the fridge.  Just before throwing the rolls in the fryer, I made a quick gorgonzola vinaigrette, with fruity olive oil, fresh cracked pepper, sea salt, and dijon mustard.  The dressing went over the mix of baby greens and baby arugula, grape tomatoes, and walnuts.  SUPER happy. And the egg roll? Everything I remembered. I LOVE the texture of the bean thread! I think next time I'll try them with Korean sweet potato starch noodles. <3