Vietnamese Egg Rolls Recipe

1 Teaspoon Of Ground Ginger

1 Teaspoon Garlic Powder

2 Oz Shredded Carrot

1 lb Of Ground Pork

2 Cups Of Shredded Cabbage

1 Dried Mushroom, Shiitake

1 Raw Shallot

1/2 Teaspoon Sauce-Fish

1.25 Teaspoon Spices, Black Pepper

1 Egg

1-Quart Oil

24 Egg Roll Wraps

For around 15 minutes, soak the shiitake mushroom in water till it becomes pliable. Then, drain properly and mince it.

Combine the shiitake carrot, pork, fish sauce, shallot, salt, sugar, pepper, and shallot in a big dish. Toss the ingredients together for equal distribution of the filling flavours and breaking up the pork meat.

Get an egg roll wrapper on a level surface—scoop two tablespoons of the filling ingredients at the wrapper’s centre. After that, fold it appropriately; from the bottom to the side, until it’s enclosed. Rub some egg at the wrapper’s top corner as you keep rolling for sealing the contents. Apply the same to other additional egg roll pieces.

Pour the oil in a deep fryer or saucepan, maintain the heat at 350 degrees.

Put the rolls on the pan one by one, frying them until they turn golden brown. It should take between five and eight minutes. Then, use paper towels or bags for draining any extra oils.

Immediately serve. The amount of ingredients used can serve between eight to twelve people.

3 Cups Coleslaw Mix

1 Stalk Of Celery

2 Garlic Cloves

2 Green Onions

1 Teaspoon Sesame Oil

1/2 Cup Bean Sprouts

1lb Cooked Shrimp- Medium

1 Teaspoon Fresh Ginger

Chop the cooked medium-sized shrimp and place in a dish. You can also use pre-cooked shrimp- it’s pink in color.

Get an extra bowl for mixing bean sprouts, celery, coleslaw mix, and green onions to the shrimp. All these ingredients are combined in the quantities, as stated above. Coleslaw mix is simply a carrot and pre-shredded cabbage combined. You don’t have to strain if it’s not at the supermarket because you can make yours from home.

Have a mixture of ginger, sesame oil, and minced garlic and add to the dish containing vegetables and shrimp. After that, add one teaspoon of sesame oil and mix thoroughly. Those who like spiced foods can add one teaspoon of Sriracha sauce to it and mix properly.

2 Cups Shredded Carrots

1/2 Teaspoon Of Salt

5 Garlic Cloves

4 Cups Of Sliced Mushrooms

4 Cups Of Shredded Cabbage

Start by shredding four cabbage cups and two carrots cups. Once you have it, place on a bowl. Get the mushrooms sliced and mix with the cabbage and carrots. If you have the coleslaw mix, use it in place of cabbage and carrots. Ensure your mushroom are thin enough to fit in the wrappers.

Using medium heat, preheat the pan before adding the combined vegetables. Then, sprinkle the salt on the vegetables and continue turning it till the carrots are softer to be eaten. If you want more flavor, add sesame oil or peanut as you keep cooking the vegetables.

Pour the vegetables in a colander and shake to drain moisture. Then put it in a bowl. Add five garlic cloves in the cooked vegetables and mix accordingly. Allow some time for the vegetable filling to cool down before making the egg rolls.

Get the egg roll wrappers on a flat surface. The wrap resembles a diamond. Ensure you’ve got enough wraps for the recipe.

Using a spoon, scoop contents of the filling, placing it at the middle of the egg roll. It can be two or one spoon- choose. Remember, overfilling the wrap will break it when sealing, therefore, get a reasonable size for easier enclosing. Try and make similar sizes of each.

Start by folding from the bottom to top, left to right, then roll over. Check to confirm that no filling can be seen from the sides.

Start by folding from the bottom to top, left to right, then roll over. Check to confirm that no filling can be seen from the sides.

Get an egg beat in a different bowl and use it for sealing the wrappers. Obtain the beaten egg with clean fingers and brushing on the roll’s last corner to seal completely. Ensure no other corners have the beaten egg for a better look of the end product. Those allergic to eggs can use a flour and water mixture instead of the egg beat.

Deep fry the wrapped egg rolls in peanut oil at a moderate heat of 375 degrees. You can also get vegetable oil for use.

Dip the rolls in the oil and fry till they’re golden brown. Let them stay in the heat for six to seven minutes before placing in the serving dish ready to be eaten.

You may want to drain the excess oil by gently squeezing in paper towels. Immediately serve as they’re still fresh.