22
Vietnamese Egg Rolls
1 pound (450 g)ground pork
3 medium mushrooms, diced
1⁄4 cup (60 ml) carrots, diced
1 small onion, diced
1⁄2 teaspoon (2.5 ml) salt, optional
1⁄4 teaspoon (1.25 ml) pepper
1⁄4 teaspoon (1.25 ml) seasoning salt
1⁄3 teaspoon (1.65 ml) sugar
1 egg, slightly beaten
1 bag egg roll wrappers
1 bag angel hair pasta
(Vietnamese clear type)
Substitutions: Replace pork with 1 (6-ounce/170 g) can of drained crab meat or 1⁄2 pound (225 g) cooked salad shrimp.
1. Soak pasta in hot water until soft, rinse under water, and drain.
2. Dice mushrooms, carrots, and onion into small pieces.
3. Mix meat, mushrooms, carrots, onion, salt, pepper, seasoning salt, sugar, and egg together.
4. Place approximately 2 tablespoons (30 ml) of filling in the middle of each wrapper, spreading out but not getting too close to the
edges.
5. Brush edges with egg. Fold one corner in just beyond center. Fold corners on either side into center, overlapping one another slightly.
Then roll down remaining corner to form cylinder. Cover with damp cloth.
6. Heat oil to 375ºF (190ºC). Fry 4 egg rolls at a time until wrappers are crisp and golden brown.
7. Drain on paper towels, serve warm.
Makes 24 egg rolls.
Frying Recipes
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