Vietnamese Egg Rolls
Crispy and flavorful egg rolls filled with a savory mixture of pork, shrimp, and vegetables, perfect for snacking or as an appetizer.
Ingredients
- uncooked bean threads (1 cup)
- large dried shiitake mushroom (1 )
- ground pork (1 pound)
- shrimp, chopped (0.5 pound)
- carrot (1 )
- shallot (1 )
- Vietnamese fish sauce (2.25 teaspoons)
- white sugar (1.25 teaspoons)
- salt (1.25 teaspoons)
- ground black pepper (1.25 teaspoons)
- egg roll wrappers (24 )
- egg (1 )
- vegetable oil (0 )
Instructions
- Soak bean threads and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushrooms.
- Combine bean threads, mushrooms, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and evenly distribute filling ingredients.
- Place egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across center of wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Repeat with additional wrappers.
- Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
- Fry egg rolls in batches until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 228
- fat: 14 g
- sats: 3 g
- carbs: 14 g
- fibre: 1 g
- protein: 12 g
- salt: 0.464 g