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Vietnamese Egg Rolls

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PREP TIME
45 min
COOKING TIME
5 min
TOTAL TIME
65 min
SERVINGS
12 servings
Dinner Snack Vietnamese
Vietnamese Egg Rolls
Ingredients
  • 1 cup uncooked bean threads (cellophane noodles)
  • 1 large dried shiitake mushroom
  • 1 pound ground pork
  • 1/2 pound shrimp, chopped
  • 1 large carrot, peeled and grated
  • 1 small shallot, minced
  • 2 1/4 teaspoons Vietnamese fish sauce
  • 1 1/4 teaspoons white sugar
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 24 egg roll wrappers
  • 1 egg, beaten
  • oil for deep frying
Instructions
1
Submerge vermicelli and shiitake mushroom in lukewarm water until they become soft and pliable, approximately 15 minutes; discard excess liquid. Finely chop the mushrooms.
2
Mix vermicelli, minced mushrooms, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a spacious bowl. Thoroughly combine all the ingredients to break up the pork and distribute the filling evenly.
3
Place a single egg roll wrapper at an angle on a flat surface. Apply a small amount of the filling, roughly 2 tablespoons, to the center of the wrapper. Fold the bottom corner over the filling, followed by the side corners to enclose it completely. Brush a thin layer of egg on the top corner and continue rolling to seal the roll. Prepare additional rolls in the same way.
4
Heat oil in a deep-frying device, wok, or large cooking vessel to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
5
Fry egg rolls until they turn golden brown, 5 to 8 minutes. Drain on paper towels or reusable bags