Tung Tong - Thai Egg Rolls

Ingredients:

Tung Tong are a tasty Thai appetizer that are usually served with a plum sauce. These are also called Money Bags due to their appearance, although the ones I made resemble an egg roll.

1 small tin water chestnuts
1 large shallot
4 TB cilantro
3/4 C frozen corn, thawed
1 hot pepper (serrano, jalapeno etc)
1 egg, yolk and white divided
egg roll wrappers
1 TB cornstarch
2 TB water
Oil for frying
Plum or Peanut sauce for dipping

Step 1:

Add water chestnuts, shallot, cilantro, corn, pepper and egg yolk to a food processor.

Step 2:

Pulse until well combined but not yet a paste.

Make a slurry out of the cornstarch and water, add it to the filling and mix.

Step 3:

Quarter the egg roll wrappers with a pizza cutter or knife.

Add about a teaspoon to the middle of each wrapper.

Step 4:

Fold up the bottom of the wrapper over the filling.

Step 5:

Tuck both sides in and roll up.

Use the egg white to seal the top of the eggroll.

Step 6:

Fry until golden.

Step 7:

Serve your Tung Tong Thai Egg Rolls with a sauce of some kind. Plum sauce is popular.