Vietnamese Egg Rolls Recipe
Hand-rolled crispy golden fried egg rolls filled with marinated pork, shrimp, taro and wood ear mushroom
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Ingredients
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Filling
Method
Cooking Instructions
- 1
Prepare the Filling
In a large bowl, combine the ground pork, shrimp, grated taro, chopped wood ear mushrooms, minced garlic, minced shallots, fish sauce, salt, black pepper, sugar, and chopped green onions. Mix well until all ingredients are evenly incorporated. Let it marinate for at least 30 minutes.
- 2
Wrap the Egg Rolls
Lay a spring roll wrapper on a flat surface with a corner facing you. Place about 2 tablespoons of the filling near the bottom corner. Fold the corner over the filling, then fold in the sides and roll tightly to enclose the filling. Seal the edge with a little water.
- 3
Fry the Egg Rolls
In a deep frying pan or wok, heat oil to 350°F (175°C). Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
- 4
Serve
Serve the egg rolls hot with a dipping sauce of your choice.
