Hau's Vietnamese Spring Rolls
Ready In: 1 hr 30 mins
Yields: 50 egg rolls
Ingredients
- 1 lb ground pork or 1 lb ground chicken
- 1 cup diced onion
- 2 large carrots, shredded (or 3 medium carrots)
- 1⁄2 lb raw shrimp, deveined and chopped
- 1 1⁄2 tablespoons fish sauce
- 1 teaspoon chicken bouillon powder (1/2 cube)
- 1 tablespoon sugar
- 1 tablespoon sesame oil (optional)
- 1⁄2 teaspoon black pepper
- 4 -5 garlic cloves, minced
- 1 cup bean thread noodles, soaked in water and cut into 1 inch lengths
- 1 egg, separated
- 50 small egg roll wraps
- oil (for deep frying)
Directions
- Mix together all ingredients except the egg white.
- Use a fork and spoon to place mixture on wrappers.
- Use the fork to form the mixture into roll shape on the wrapper.
- Roll up wrapper.
- Use egg white to seal edges.
- May be frozen at this point. Use wax paper to separate layers.
- Remove desired number of spring rolls and fry until golden brown (do not thaw).
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