Vietnamese egg rolls
Vietnamese egg rolls are typically wrapped with a rice paper and contain a variety of chopped vegetables, pork, shrimp, or poultry.
(Page 2 of 2)
To avoid this, place your filling on one end of your wrapper paper. Press down each end to form first layer. Crease the bottom, then fold the double layer of wrapper back up, forming 3 layers of paper covering the ends. Use this method whether you’re using rice paper or wheat paper. Another trick we learned is that Mom doesn’t use an egg wash to seal the egg rolls. The egg causes a discoloration at the seal and it dirties the cooking oil. Instead, she makes a simple tapioca starch slurry, cooked to a viscous paste that works like a charm.Skip to next paragraph
A couple that cooks together stays together, says Hong and Kim Pham. They love to cook and believe good food not only brings people together, but also strengthens bonds and forges wonderful memories. Hong and Kim specialize in Asian, specifically Vietnamese cuisine, and love to share not only our food but also their culture.
Subscribe Today to the Monitor
Enjoy Vietnamese egg rolls with noodles such as bun thit nuong or simply on it’s own, wrapped with lettuce and Vietnamese herbs such as perilla, balm, mint or basil dipped with some nuoc mam cham and do chua.
We all had a great time eating, learning, and laughing together. Thank you so much Mom!
Vietnamese egg rolls
Yield: about 40-50 egg rolls
2 lbs. ground pork
2 medium jicama, shredded
1 small taro root, shredded
2 medium onions, coarsely chopped
1/2 cup wood ear mushroom, soaked
1 cup bean thread noodle, soaked and cut
2 teaspoons salt
2 teaspoons ground pepper
2 teaspoons sugar
2 package (25 pieces) spring roll shells (wei-chuan brand) or packages of rice paper
2 tablespoons tapioca flour
2 tablespoons water
Mix all ingredients together in a large mixing bowl. Test flavoring to your tastes by microwaving a small tablespoon for about 30 seconds and adjust seasoning to your taste. Any vegetable such as jicama and taro can be substituted (or omitted) for carrots or bean sprouts. Any type of ground meat can be substituted combined such as chicken or turkey or pork and shrimp.
Mix the water and tapioca in small sauce pan on low heat and cook until it thickens to paste and turn of heat and set aside.
Place about 2 tablespoons of filling onto the edge of your wrapper and make one half roll. Crease the ends as shown above, and then fold up the sides. Complete the roll and seal with small amount of tapioca slurry.
Fry in small batches at 350 degrees F. until golden brown. Place on cooling rack.
Note: Rice paper will never brown as nice as wheat based paper. If using rice paper, fry only a few at a time, do not let them touch or touch them for the first minute.
For a pictorial guide on rolling the egg rolls visit The Ravenous Couple blog here.
Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.
Making a Difference