Vietnamese Egg Rolls
Dinners, Dishes and Desserts
Dinners, Dishes and Desserts
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  • 10 mins Cook time: 10 mins Total time: 20 mins Print Vietnamese Egg rolls - not your average egg roll, these have a slight twist on the classic Vietnamese style egg roll. Ingredients Spring roll pastry wrappers
  • 2 lb ground pork 1lb lean ground turkey 20oz shredded cabbage 20oz shredded carrot 4oz minced sweet yellow onion 2 bundles bean thread/cellophane noodle 2Tbs sugar 6Tbs fish sauce 1Tbs ground pepper 1Tbs cornstarch 1Tbs garlic powder 2 eggs, beaten, reserve ⅓ for wrapping Instructions First soak the bean thread noodles in some luke warm water for 30 minutes. When soaked, noodles will be soft and pliable. Chop the noodles into one inch strips and set aside. In a mixer with beater blade, blend the turkey and pork together. Next add the sugar, pepper, cornstarch and garlic powder and mix well. Add ⅔ of the beaten eggs together with the fish sauce and add to the mixer. Finally add the cabbage, carrot, and onion and mix until combined. Preheat oil in a dutch oven or fryer to 350 degrees. Lay out the wrapper with the point down. Next add about 3 oz of filling (full disclosure, I just guess and fill it so as to not over stuff it) below the diagonal that splits the wrapper in half. Roll it from the bottom up and tuck the point underneath the filling and roll half way, shaping it into a round log. Next fold each end over to close. With a pastry brush (or your finger), lightly brush the top corner with the egg mixture and complete wrapping the egg roll. Be careful to no wrap it too tightly as it will explode while frying. Fry until golden brown. If your egg roll doesn't remain crispy even after cooling down, you'll want to fry it longer next time. Notes My non-Asian friends will eat this as is. If you're like me, make some Vietnamese dipping sauce. Make some rice vermicelli noddles, add chopped romaine, fresh mint and Thai basil and you've got an authentic Vietnamese noodle salad! 3.2.2925



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