We love to cook Asian foods in our kitchen. The combination of bold flavors keeps us experimenting and sometimes we get it right. Our Vietnamese Egg Rolls are a kitchen staple.
The primary difference between Vietnamese Egg Rolls and the Chinese version is the meat. Vietnamese egg rolls include shrimp and pork and the vegetables and noodles are added for depth of flavor. This recipe will make 30 large or 50 small egg rolls, and they freeze easily. After rolling the egg rolls, place them in a single layer on a large baking pan. When the egg rolls are frozen, store them in a freezer-safe container until you next get a craving! For best results, you should allow the frozen Vietnamese Egg Rolls to thaw in the refrigerator for 2-3 hours before pan-frying. If not, using a deep-fry method is best.
Nuoc Cham is a dipping sauce but it is also a staple in many Vietnamese dishes. It is safe in the refrigerator for several weeks.
1 Large clove garlic, minced
Juice of one lime
1 Thai chili, including seeds, minced OR 1 Teaspoon Dried Thai Chili flakes
1 Tablespoon sugar
2 Tablespoons rice vinegar
¼ cup Fish Sauce
Combine all ingredients in a small bowl and set aside.
Vietnamese Egg Rolls
3 ounces rice thread noodles
2 ounces dried Black Fungus
8 ounces raw salad shrimp, minced
8 ounces lean ground pork
8 ounces fresh bean sprouts
2 medium carrots, shredded
2 Tablespoons minced shallot
3 Tablespoons minced sweet bell pepper
3 cloves garlic, minced
2 leaves Napa cabbage, sliced into slivers
1 Tablespoon Nuoc Cham
30 large, thin egg roll skins (preferably made with rice flour) OR 50 small wrappers
Small bowl of water
Canola oil for frying
Place the dried rice thread noodles and dried Black Fungus into separate bowls. Add enough warm (not boiling) water to cover and set aside to hydrate. When moist, drain each and chop into small pieces.
While the noodles and Black Fungus are hydrating, clean and prepare the vegetables. Combine the vegetables, shrimp, pork and Nuoc Cham in a large bowl, using your clean hands to mix well, but gently. Add the drained, chopped noodles and Black Fungus to the mixture and gently combine.
On a clean work surface, place one egg roll skin with one corner facing you. Add about 2 tablespoons of the filling mixture just below the equator of the skin. Fold the bottom of the skin up and over the filling. Fold the sides of the skin in over the filling, and then roll the rest of the way. Dip your fingers into the small bowl of water; brush it over the top edge of the skin to help hold the seal. Place the completed egg roll on a tray or pan and continue the process until all of the egg rolls are completed.
In a wok or large, heavy skillet heat about one-half to three-quarters of an inch of canola oil to 350 degrees. Working in small batches, fry the egg rolls, turning often, until the inside temperature reaches at least 170 degrees. Place the finished egg rolls on a platter until all are fried.
Serve with remaining Nuoc Cham as a dipping sauce.