Thursday, October 16, 2008

Traditional Vietnamese Egg Roll


Traditional Vietnamese Egg Rolls call for Rice Paper Wrappers. They are a bit harder to deal with than Lumpia Wrappers, you have to get them wet and they are sticky and stretchy. It is worth the extra effort as they are crunchy yet chewy when eaten. Delicious!

  • 1 package of Round Rice Paper Wrappers
  • 1/2 lb of good quality ground pork
  • 1/4 lb of shrimp diced into small chunks (I omit this as I am not a huge fan of shrimp)
  • 1 ounce dried Wood Ear Mushrooms, re hydrated and cut into strips
  • 1 medium onion, peeled and diced (or scallions)
  • 2 carrots, shredded
  • 1 package bean thread noodles, soaked in boiling hot water for 15 minutes, drained and cut in half
  • 1 small Jicama peeled and cut into shreds (this is optional and personally, I don't use it)
Mix the following ingredients for your filling

2 tablespoons fish sauce
1 teaspoon freshly ground pepper
1 teaspoon white sugar
1 tablespoon finely minced garlic
1/2 teaspoon salt
1 egg beaten
1 egg yolk beaten (to seal the corner)

Add in the pork, carrot, onion, mushrooms, noodles and Jicama if using. Mix well with your hands.

You will need a large bowl full of water to dip your wrappers in and a non stick surface such as a cookie pan to place it on for assemblage.

Gently separate the wrappers (cover the remaining with a dampened towel to prevent drying), dip into the water for several seconds (being sure to get the entire thing wet) place on your work surface. Add a heaping spoonful of the filling in the center of the wrapper.

Fold bottom part and both sides and roll into a log about 3 inches long. Make sure the spring roll is not too loose. (think of making a burrito)

Seal end by dotting with egg yolk. Keep the rolled ones covered.

Heat oil in wok or wide saucepan until it reaches 350 to 375 degrees. Add spring rolls one at a time (do not crowd) and fry in medium heat until golden.

Remove with strainer and then drain on paper towel for a few moments before serving. Garnish with mint if you wish.

Dipping Sauce, Mix Well
1 tablespoon freshly squeezed lime juice
1/2 cup white vinegar
1/2 cup warm water
1 cup white sugar
3 tablespoons fish sauce
2 tablespoons finely minced garlic
1 tablespoon Vietnamese chili-garlic sauce

11 comments:

Cheryl said...

Yum!! Hey, check out my blog a sec. ;-)

Paula said...

Can you read minds? Oh my gosh, last night I was craving this and now I log in and here it is! I've never attempted making these, but I love to order them. Yours are wonderful! This is such a great photo, too ... the way you've arranged the food and that beautiful plate! YUM!

Raquel said...

Sounds good! Loving all the Asian! Much love, Raquel XO

Jan said...

I really wanted to have a go at making egg rolls, but they don't have those wrappers in my store. That's what you get when you live in the back of beyond. :-(

These look totally scrummy yummy, and your sauce sounds lovely. You don't do mail order, do you?

MaryBeth said...

Looks very good, I however am a big fan of shrimp so I would use them and you know me I would omit the mushrooms or at least use them sparingly.

Darius T. Williams said...

I love a good roll. I made one recently and I'm convinced that it didn't turn out anything like this...anything!

-DTW
www.everydaycookin.blogspot.com

Heather said...

ohh how pretty! i've never tried to make these! they look delicious!

Kevin said...

Those look tasty! Working with those rice paper wrappers can be fun.

Anonymous said...

Lou says:
I love the traditional Viet rolls. I hear they are tricky and sticky but yummy. There's a place by my dentist that makes a rockin version of these. Party on!

NuKiwi said...

Yep...love those too!!! Mine are more Filipina style Lumpia, but they are VERY similar and I have to make HUGE batches and freeze some - otherwise they all get eaten in one sitting (usually).
Looks VERY, VERY good...

Anonymous said...

wow, i'm surprised someone online has a recipe for this as i am vietnamese. never seen these with jicama before though, and i always add oyster sauce to the filling. and never seen vinegar added to the sauce mix. you should try those thin thai chilies in the sauce though. soo spicy and delish! yours look pretty darn tasty

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