Best Vietnamese Egg Rolls Nhems Recipes

CHA GIO VIETNAMESE EGG ROLLS

Cha Gio Vietnamese Egg Rolls image

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.

Provided by Joann Lai

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 13.8 g, Cholesterol 68.4 mg, Fat 13.5 g, Fiber 0.6 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 463.8 mg, Sugar 0.8 g

VIETNAMESE EGG ROLLS

Vietnamese Egg Rolls image

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

Ingredients

1 5/8 ounces packages cellophane noodles
1/2 lb lean boneless pork
1 lb peeled and deveined large raw shrimp
3 cloves garlic
1 tablespoon toasted sesame oil
6 green onions, chopped
2 tablespoons chopped fresh cilantro
2 teaspoons grated fresh ginger
20 egg roll wraps
oil (for frying, I use peanut or canola)

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.