Tuesday, August 16, 2016

Vietnamese Eggrolls

Growing up, we always made egg rolls for special most if not all of our special occasions.  My mom would always make the meat mixture and us kids would sit and help roll hundreds of miniature eggrolls.  These were always such a hit!  I loved eating them right off the fryer and I couldn't get enough since they were so bite sized.  I finally decided to make them myself with a rough guide from mom.  They turned out just as good and I couldn't be any more proud!

Makes ~ 80 eggrolls

2 packages of egg roll wrappers - Can be found in refrigerated section at Asian market.  I like these ones because it is just the right size for my mini eggrolls.  They come in packs of 50.  You can get the larger ones and cut them into quarters though.

1 bag of Chinese dried fungus - this is basically dried mushrooms.  Any brand will do.  You will only use about 1/4 of the bag.  Soak dried mushrooms in water for about 10 min and finely chop. If you don't like mushrooms like me, you can't even taste it but it does add a significant amount of good flavor.   I wouldn't skip on this but you can.   Trust me, I do not like mushrooms but these are essential.

1 pound of ground pork 
1 pound of shrimp finely chopped 
7-8 carrots shredded - just discovered the wonders of my food processor.  no more hand shredding!
1//4 cup of finely chopped white onion or desired amount
1 bundle of bean thread noodle- (not cooked) The package comes in multiple bundles.  I use one and roughly cut them so they are shorter

1 tablespoon of sugar
1 tablespoon of fish sauce
3 teaspoons salt
3 teaspoons pepper 
(or you can eyeball and salt and pepper like I do)
1 beaten egg for sealing the eggroll

1.  Mix all ingredients together by hand - get messy!
2.  Fill your eggrolls!

Start by positioning the wrapper in a diamond shape.
Place about a tablespoon of meat in the middle bottom of the wrapper.
Rub some egg on all 4 corners of wrapper.
Fold bottom corner up and tuck under a bit.
Fold in each of the sides one at a time.
Roll up and place eggroll seam side down to let the weight secure the seam

3.  Fry the eggrolls!  I use about 2 inches of vegetable oil in a deep skillet or pot.  Fry until golden brown or when they float up to the top.

4.  Enjoy!!!!!  You can enjoy wrapped with lettuce and Vietnamese Nuoc Mam sauce.

Nuoc Mam sauce recipe

1/2 cup of water
1/2 juice from lime
1 thai chili pepper minced (optional)
3 garlic cloves minced
2 tablespoons of sugar
4 tablespoons of fish sauce 

1.  Boil water
2.  Dissolve sugar and lime in water - taste to see if you like the limemade flavor and adjust accordingly
3.  Add in chili peppers, garlic and fish sauce.  Mix and adjust to taste.

I usually ad a tablespoon of this Chili Paste if I don't have the chili peppers.  It is not that spicy and adds a great flavor.

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