Fried Rice Paper Rolls Vietnamese Egg Rolls
For the taste of the Orient without having to travel there, make these scrumptious Vietnamese egg rolls. They are a delicious accompaniment to any Asian dinner.
- 1 pound ground pork
- 1 egg
- 2 carrots, finely shredded
- 1/4 pound button mushrooms, finely chopped
- 1 ounce dried black fungus mushrooms, soaked in warm water for 1/2 hour, chopped
- 1 small bundle bean thread, soaked for 1/2 hour in warm water, drained and chopped into 2-inch lengths
- 1 teaspoon garlic powder
- salt, to taste
- pepper, to taste
- 1 small yellow onion, finely chopped
- 1 14-ounce package rice paper wrappers
- leaf lettuce
- Nuoc Cham (recipe below)
- Combine all ingredients, except for the rice paper wrappers and oil.
- In a shallow pan, pour one inch of warm water.
- Soak a few rice paper wrappers at a time until they are soft and pliable.
- Place a wrapper on a flat surface.
- Place two tablespoonsful of filling near the bottom of the wrapper.
- Fold up bottom, then sides to cover meat, and then roll up tightly all the way to the "top" of the wrapper. Repeat with the rest of filling and wrappers.
- Heat one inch of oil in a skillet on medium high heat.
- When oil is hot, add "eggrolls," leaving an inch of space in between.
- Cook till brown on one side, then turn over and cook other side.
- When browned and filling is completely cooked, remove and drain on paper towels.
- Serve each rice paper roll wrapped in a lettuce leaf and dipped into dipping sauce.
- Makes about 25 rolls.
Nuoc Cham (Dipping Sauce)
1 cup fish sauce
1/2 cup white vinegar
2 tablespoons sugar
1 cup water
juice of 1 lemon
1 teaspoon crushed hot red pepper sauce
4 carrots, very finely shredded
1 clove garlic, finely minced
daikon radish, finely shredded (optional)
- Combine all liquids and sugar in a large mouth jar. Stir till dissolved.
- Add garlic, carrot and daikon. Will keep indefinitely if refrigerated.