Description
These egg rolls freeze really well, so go ahead and make a double batch. Add shredded cabbage or julienned taro for a different twist. Add minced crab to make it even more flavorful.
Ingredients
- 1 cup uncooked bean threads (cellophane noodles)
- 1 large dried shiitake mushroom
- 1 pound ground pork
- ½ pound shrimp, chopped
- 1 large carrot, peeled and grated
- 1 small shallot, minced
- 2 ¼ teaspoons Vietnamese fish sauce
- 1 ¼ teaspoons white sugar
- 1 ¼ teaspoons salt
- 1 ¼ teaspoons ground black pepper
- 24 egg roll wrappers
- 1 egg, beaten
- oil for deep frying
Instructions
- Soak vermicelli and shiitake mushroom in warm water until pliable
- about 15 minutes; drain well. Mince shiitake.
- Combine vermicelli
- shiitake
- pork
- shrimp
- carrot
- shallot
- fish sauce
- sugar
- salt
- and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
- Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling
- then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
- Heat oil in a deep-fryer
- wok
- or large saucepan to 350 degrees F (175 degrees C)
- or until a drop of water jumps on the surface.
- Fry egg rolls until golden brown
- 5 to 8 minutes. Drain on paper towels or paper bags.
Prep Time: 45 mins
Cook Time: 5 mins
Total Time: 1 hr 5 mins
Servings: 12