Vietnamese Egg Rolls

Recipe by nadia murray
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1 58
    ounces packages cellophane noodles
  • 12
    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)
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DIRECTIONS

  • Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
  • Cut into 2-inch pieces; set aside.
  • Trim excess fat from pork and cut into 1-inch chunks.
  • Place pork in food processor fitted with metal blade and process until coarsely chopped.
  • Add shrimp and process until mixture in finely chopped.
  • Cook meat mixture and garlic in 1 T.
  • sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
  • Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
  • Spoon 1/4 cup mixture in center of each egg roll wrapper.
  • Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
  • Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
  • Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
  • Fry, a few at a time, until golden, turning once.
  • Drain.
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