Name: Fried Rice Paper Rolls Vietnamese Egg Rolls
Ingredients: 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)

Fried Rice Paper Rolls Vietnamese Egg Rolls

4 Comments

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.

Ingredients

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)

Instructions

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.

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Fried Rice Paper Rolls Vietnamese Egg Rolls

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Edmund K

Apr 25, 2017

I agree these are more similar to spring rolls than egg rolls. The rice paper is an interesting choice, and I haven't used them before, so that's something I need to check out the next time I'm in our local Asian grocery. This definitely sounds like something fun to play with in the kitchen.

ThanhHang Nguyen

Apr 30, 2014

You could use fresh garlic cloves instead garlic powder because naturally grown raw garlic is always best. I also understand why you used garlic powder in your recipe because of its convenience but it doesnt have the rich flavor or natural smell. It tastes sort of salty and bland to me and might have preservatives in it. In addition, I think Jicama will be a nice addition to the mix for a flavorful crunch. Jicama is high in carbohydrates in the form of dietary fiber and low in calorie, and has no fat or cholesterol which is good for diabetics.

BeckySue

Mar 07, 2016

These are more like spring rolls than egg rolls. I always use fresh garlic, too. I prefer the taste and smell. Somehow, garlic powder doesn't even taste like garlic to me, but some other spice. But then, onion powder tastes bad to me, too. I always use fresh onion. That's interesting about jicama. I didn't know that. I'll have to try it. I like a crunch.

TRACY SHELTON TN

Oct 15, 2009

You could also use spring roll wrap instead of rice paper and real garlic instead of garlic powder. You don't have to put everything in it, and you can add things to it. Never use ground hamburger for the pork.