Chef Buze's Thai Eggroll Casserole

This week we've been chatting with Chef Buzz and Bee from Buzznbeez Good Food Truck. Chef Christian Buze, grandson of Mrs. White of Mrs. White's Golden Rule, takes soul food to the street and adds a global twist with dishes like Jamaican Jerk Chicken and the dish we've got today.

Today we have the Buzznbeez recipe for Thai Eggroll Casserole.

"On the soul food portion of things, we have to stick to the family rule of keeping the family recipes secret. However, one of our exciting dishes is the Thai Eggroll Casserole. We created the dish by infusing the American concept of a casserole with the Thai eggroll." - Chef Buzz

Veggie Thai Eggroll Casserole

1. Soak vermicelli noodles and dried mushrooms in warm water 30 minutes, then cut into fine pieces 2. Shred the following ingredients finely (green cabbage, red cabbage, green onions, carrot, daikon) 3. In a mixing bowl stir garlic and all of the ingredients listed above 4. Mix in 1-tablespoon oyster sauce, coarse black pepper, and salt 5. Place 2 tablespoons of the seasoned veggie mixture on 1 spring roll wrap then fold bottom corner of wrap over mixture and roll up wrap. Make sure to tuck corners of wrap so veggie mixture if fully enclosed 6. To seal the wrap, brush the opened corner of wrap with raw egg, then smooth down to close Repeat process until all of the contents of the bowl have been wrapped into eggrolls 7. Deep fry for 3-5 minutes (until wrapper is crispy and golden brown) 8. On a tapas plate, place 2 eggrolls then toss a few pinches of red and green cabbage, carrots and mandarin oranges atop the eggrolls 9. Drizzle sauce of your liking on top (preferably sweet and sour sauce) 10. Sprinkle a sparse amount of sesame seeds over the top for a nice crunch

And boom, you have a party in your mouth.

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