1 hr 30 mins
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.
My Private Note
Units: US | Metric
- 1 5/8 ounces packages cellophane noodles
- 1/2 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)
- 1Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
- 2Cut into 2-inch pieces; set aside.
- 3Trim excess fat from pork and cut into 1-inch chunks.
- 4Place pork in food processor fitted with metal blade and process until coarsely chopped.
- 5Add shrimp and process until mixture in finely chopped.
- 6Cook meat mixture and garlic in 1 T.
- 7sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
- 8Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
- 9Spoon 1/4 cup mixture in center of each egg roll wrapper.
- 10Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
- 11Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
- 12Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
- 13Fry, a few at a time, until golden, turning once.
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Nutritional Facts for Vietnamese Egg Rolls
Serving Size: 1 (148 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 354.6
- Calories from Fat 45
- Total Fat 5.1 g
- Saturated Fat 1.0 g
- Cholesterol 95.4 mg
- Sodium 796.3 mg
- Total Carbohydrate 53.0 g
- Dietary Fiber 1.8 g
- Sugars 0.2 g
- Protein 21.9 g