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.

Comments

Post a Comment

Popular posts from this blog

Cheesecake Factory Copycat Crusted Chicken Romano

Image
I absolutely love this dish at Cheesecake Factory.  Unfortunately, now that I know how to make it, I rarely order it.  My go to order at CF is the Chicken Farfallle Pasta.  I have that recipe somewhere too.  I'll have to make it again so I can put down on paper the amount of seasoning and ingredients I use. The Crusted Chicken Romano recipe is so easy! Serves 4-6 Ingredients: 3 boneless skinless chicken breasts 1/2 stick of butter 1 cup of Romano Cheese 4 tablespoons of heavy cream Cooked spaghetti noodles 1 lemon 1 cup of bread crumbs (homemade in a food processor or store bought) 2 eggs Flour Salt and Pepper 1 16 oz can of tomato sauce Parmesan cheese to top pasta Directions Set up 2 shallow dishes with the following in each:  Scrabled eggs for dip, bread crumbs and Romano cheese mixed Slice the chicken breasts half wise to make it into two thin pieces.  Use a meat pounder (flat side) to flatten chicken to about 1/4 inch.  Season chicken on both sides with
Read more

Crawfish, Sausage, and Shrimp Etouffee

Image
This is my great recipe for hosting a group of about 10 people.  So yummy!  I made it for a work pot luck and got the stamp of approval from a native Louisiannan!  One thing I find hard to communicate in writing down my recipes is the amount of spices to put in.  Like most people, I just season to taste.  I will try my best to estimate the amount of spices but I will do it on the low end to be safe.  Nothing will ruin a dish like over spicing.  You can modify this dish with whatever protein you want.  If you can't get the crawfish skip it.  I'm lucky enough to have a mom that buys crawfish by the pounds, peels, and freezes them.  Whenever I come home, she always fills up one of those styrofoam coolers for me full of shrimp, crawfish, meats, and soups.  Again, customize this based on what you like.  The most important thing you get right is the roux.  For one party, I made a separate pot of étouffée with just sausage for the non seafood eater(s).  In this case it was for one of
Read more

Better than Cracker Barrel Chicken and Dumplings

Image
So this weekend we were trapped within the confines of our apartment with nowhere to go because of the icy road conditions.  The 27 degree temperature mixed with rain and sleet caused a school closing on Friday.  I was unaware that I would be stuck at home for the entire weekend due to unfavorable and unsafe road conditions.  In addition to that, I would have to tend to a sick husband.  I attempted to swing by the grocery store late Friday morning but the entire meat section was almost obsolete.  I picked up a few items to get me through the long weekend which included: Nyquil, red nail polish for the holiday season, a bag of chips, a gallon of Blue Bell ice cream, and some staples for baking.  With the freezing temperatures outside, I wanted to cook something hot like chili or pho.  Although I would have loved to spend my entire morning prepping and cooking pho, I did not have the necessary ingredients.  Then it dawned on me:  Chicken and dumplings.  I had made this before a few years
Read more