VIETNAMESE EGG ROLLS
I used this recipe the first time I made egg rolls and we were blown away with how tasty they were. I had never worked with cellophane noodles before and really enjoy them in this recipe. They are copied from a Southern Living cookbook and I want to post it here because the paper is getting worn and I do not want to lose the recipe. They are a favorite of my daughter and I can never make enough of these for her. I vary the recipe sometimes using ground pork or turkey and adding fish sauce and/or soy sauce, more cilantro or garlic but I want to post the recipe as it was originally written and how I made them the first time.
Provided by nadia murray
Categories Pork
Time 1h30m
Yield 20 eggrolls, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
- Cut into 2-inch pieces; set aside.
- Trim excess fat from pork and cut into 1-inch chunks.
- Place pork in food processor fitted with metal blade and process until coarsely chopped.
- Add shrimp and process until mixture in finely chopped.
- Cook meat mixture and garlic in 1 T.
- sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
- Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
- Spoon 1/4 cup mixture in center of each egg roll wrapper.
- Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
- Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
- Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
- Fry, a few at a time, until golden, turning once.
- Drain.
Nutrition Facts : Calories 354.6, Fat 5.1, SaturatedFat 1.1, Cholesterol 95.4, Sodium 796.3, Carbohydrate 53.1, Fiber 1.8, Sugar 0.3, Protein 21.9
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