Vietnamese Egg Rolls

nadia murray's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8-10

Yield: 20.0 eggrolls

• 1 5⁄8; ounces packages cellophane noodles
• ½ 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)

Directions:

1. Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
2. Cut into 2-inch pieces; set aside.
3. Trim excess fat from pork and cut into 1-inch chunks.
4. Place pork in food processor fitted with metal blade and process until coarsely chopped.
5. Add shrimp and process until mixture in finely chopped.
6. Cook meat mixture and garlic in 1 T.
7. sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
8. Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
9. Spoon 1/4 cup mixture in center of each egg roll wrapper.
10. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
11. Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
12. Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
13. Fry, a few at a time, until golden, turning once.
14. Drain.

Reviews

[Chef #492257]

I make these all the time with ground pork,chopped pre-cooked shrimp,finely grated carrot, garlic, and a touch of sesame oil. These are much better than those all cabbage eggs rolls you sometimes get in Chinese restaurants.

[Dave of Tucson]

Excellent recipe - made as is.