These egg rolls freeze really well so go ahead and make a double batch Add shredded cabbage or julienned taro for a different twist Add minced crab to make it even more flavorful
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 5 mins
Ingredients
Instructions
Soak vermicelli and shiitake mushroom in warm water until pliable
about 15 minutes; drain well. Mince shiitake.
Combine vermicelli
shiitake
pork
shrimp
carrot
shallot
fish sauce
sugar
salt
and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling
then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
Heat oil in a deep-fryer
wok
or large saucepan to 350 degrees F (175 degrees C)
or until a drop of water jumps on the surface.
Fry egg rolls until golden brown
5 to 8 minutes. Drain on paper towels or paper bags.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature
