Vietnamese eggrolls are my family’s favorite food! When I make it, I make a LOT and somehow it magically disappears. This is one of those recipes that my mother verbally passed down to me and I hopefully will be able to pass down to my kids. It’s the best I’ve ever had and I’ve had plenty. All or most of the ingredients can be brought at City Market and or Mountain Valley Fish and Oyster.
For the filling:
1lb gr. pork
1lb gr. shrimp
1 med. shredded jicama
1 med. shredded onion
2-3 shredded carrots
1C black fungus/cloud ear mushroom (soaked in hot water for 20mins)
1 bunch of chinese glass noodle (soaked in hot water until soft)
2 Tbs coarse salt
1 Tbs sugar
1/2 Tbs pepper
1/2 Tbs fish sauce
1-2 package of eggroll wrappers (spring home brands)
1 egg yolk
Mix all ingredents in a large bowl. The seasoning is to taste so add or take away according to your family’s preference.
To wrap the eggroll:
I typically use 50 mini wrappers like the picture below, or about 25 regular size, just to give you an idea how much filling this makes.
Place about 2 Tbs of filling onto the corner and fold up the corner.
Then the 2 corners on sides.
Then roll up to the opposite corner as tight as you can go, dab a little egg yolk on the tip to close and seal.
3Tbs fish sauce
1 1/2 Tbs fresh lime juice
Mix all ingredients, adjust to taste and set aside.
This recipe makes a gigantic batch of eggrolls. Usually I cook about half of them and I freeze the other half for another day. To finish the eggrolls, simply place fresh or thawed eggroll in hot oil until nicely browned and then cool on a paper towel lined plate.
These eggrolls can be eaten alone for apps…
or as a meal with vermicelli noodles, lettuce and veggies.
Your kids will devour these.
Radmama is a busy mom. In her spare time, she is the mad couponer behind Coupon Madness. She believes that there is a coupon for everything you should ever need, and hasn’t paid full price for something since 1999. Radmama also loves to cook. She is always looking for the easiest and most satisfying recipes to feed a family of five. Her specialty is Asian cooking, and her challenge in small town life is seeking out all the ingredients that make her recipes so awesome.