Vietnamese Egg Rolls Square Scaled 1
Print

Vietnamese Egg Rolls

Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: Vietnamese
Yield: 30 Egg Rolls

Ingredients

Wrappers

  • 1 Pkg Wrappers, Menlo All Purpose or TYJ Spring Roll Pastry

Filling

  • 2 Lbs Ground Pork
  • 1/2 Cup Dried Woodear Mushrooms
  • 2 Oz Dried Bean Threat Vermicelli Noodles
  • 2 Green Onions, Trim ends and slice thinly
  • 1 Small White or Yellow Onion, Peeled and finely diced
  • 1 TSP Sugar
  • 1 TSP Garlic Powder
  • 1/4 TSP Ground Black Pepper
  • 3 TBSP Soy Sauce, Kikkoman
  • 1 TSP Sea Salt
  • 3 TBSP Fish Sauce
  • 1 Pkg Coleslaw Mix
  • 1 Bunch Cilantro, Chopped
  • 1 Pkg Bean Sprouts
  • 1 Can Water Chestnuts, Chopped
  • 1 Can Bamboo Shoots, Chopped
  • Sweet Chili Sauce
  • Vegetable Oil, For frying

Instructions

Prepare Dry Ingredients

  • In a medium bowl, rehydrate dried wood ear mushroom and bean thread vermicelli/cellophane noodles in hot water for 10 minutes or until softened.
  • Remove from water and finely mince. Set aside.

Prepare the pork filling:

  • In a medium bowl, mix together ground pork, wood ear mushroom, vermicelli noodles, green onions, white/yellow onion, sugar, black pepper, garlic powder, salt, soy sauce, fish sauce, coleslaw, bean sprouts, water chestnut and bamboo shoots. Set aside.

Prepare the wrappers:

  • Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly to prevent tearing.

Assemble:

  • Place about 2 tablespoons of filling at the bottom vorner of the wrapper, then slowly start to roll it up. When you reach the halfway point, fold in the two sides and continue rolling until nearly complete. Brush the top edge with beaten egg, then finish rolling up to seal.

Deep Fry:

  • In a wok or tall skillet, heat vegetable oil to 325. Fry in small batches for 5 minutes or until egg rolls are golden brown. Make sure they do not touch to prevent them from sticking together. Tranfer egg rolls onto a wire rack to drain off excess oil.

Serve:

  • Enjoy with sweet chili sauce. You can also wrap the egg roll with lettuce and assorted Vietnamese herbs such as sorrel (rau chua), fish mint (diep ca), Vietnamese coriander (rau ram), and perilla (tia to).

Notes

Leftover egg rolls can be frozen and deep fried straight from the freezer. Frozen egg rolls take about 10 minutes to cook.