Vietnamese Egg Rolls

🧂 Ingredients

• 0.5 lb ground pork
• 0.5 lb shrimp

  chopped
• 1/4 cup dried mushrooms
• 2 oz dried bean thread vermicelli cellophane noodles
• 0.5 carrot

  sliced
• 1 green onion
• 0.5 onion

  minced
• 1 tbsp white sugar
• 1/8 tsp black pepper
• 1/8 tsp Kosher salt
• 2 tbsp oyster sauce
• 1 egg

  beaten
• 30 Egg roll wrappers

Instructions

• 1 In a medium bowl, mix together ground pork, chopped shrimp, rehydrated dried
  mushroom, vermicelli noodles, green onions, carrot, onion, sugar, black pepper,
  salt and oyster sauce. Set aside.
• 2 Separate egg roll wrappers into individual sheets by pulling them apart slowly
  to prevent tearing.
• 3 Use about 2 tablespoons of filling for each egg roll. WRAP
• 4 In a wok, heat vegetable oil until sizzling. Fry in small batches for 2-3
  minutes or until egg rolls are golden brown. Transfer egg rolls onto a wired
  rack to drain off excess oil.
• 5 Serve immediately with nuoc cham, plum sauce, Thai sweet chili sauce or Sweet &
  Sour sauce. Leftover egg rolls can be frozen and deep-fried straight from the
  freezer. Frozen egg rolls take about 6-7 minutes to cook.

Nutrition Info