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Vietnamese Egg Rolls

Vietnamese Egg Rolls Recipe

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.
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Prep Time 45 mins
Cook Time 45 mins
Course Appetizer
Cuisine Vietnamese
Servings 20 eggrolls
Calories 354.6 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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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Nutrition

Serving: 148gCalories: 354.6kcalCarbohydrates: 53.1gProtein: 21.9gFat: 5.1gSaturated Fat: 1.1gCholesterol: 95.4mgSodium: 796.3mgFiber: 1.8gSugar: 0.3g
Keyword < 4 Hours, Asian, Deep Fried, Healthy, Meat, Pork
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