Vietnamese Egg Rolls Recipes

CHA GIO VIETNAMESE EGG ROLLS

Steps:

• 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.

VIETNAMESE EGG ROLLS (NHEMS)

Steps:

• Mix filling ingredients together, I do this with my hands.
• The sauce is personal so you have to play with it until you get the taste you like.
• FILLING:
• Boil water in tea kettle or pot.
• Place noodles in bowl and poor boiled water to cover.
• Let sit while preparing other ingredients.
• When ready to use, drain and place back in bowl. Cut many times with scissors.
• Combine the filling ingredients in a bowl and squish it all together like you were preparing meatloaf; set aside.
• Use the small round rice papers I use a big dish towel and leave it pretty wet and stretch it out on the kitchen counter.
• I then place a bowl of warm sugar water big enough to accommodate a whole rice paper (the sugar in the water makes the Nhems crispier when frying). Use 1 tbsp to 1 cup of water make sure it is dissolved.
• Next to it, I place my bowl of chicken mixture, and next to that my bowl with 2 beaten eggs.
• I have a cookie sheet lined with wax paper and sprinkled with cornstarch or a plate prepared the same way depending on how many I make.
• I also keep a bowl of water in the sink so I can rinse the goo of my fingers (it's sticky). I can usually fit 6 rice papers on my dish towel.
• Dip each on in the bowl of sugar water for 30 seconds, flip it over wait 30 seconds.
• Place softened paper on wet dish towel.
• Continue with this process until you have as many rice papers as you can fit on your towel.
• With a pastry brush, or fingers paint the beaten egg over the top edges of each of the pieces.
• When the wrapper looks soft and transparent, place about 1 heaping tbsp of filling near the bottom, Fold bottom up just to cover filling.
• Fold the sides towards middle keeping mixture firmly tucked into place continue to roll.
• Place on cookie sheet or plate.
• At this point you can cover with Saran Wrap and cook later.
• Cooking:.
• Put 2 inches of peanut oil in a large pan bring to a med high heat and fry Nhems until golden. This will take about 20 minutes.
• To serve the spring rolls, proceed as follows:
• Arrange the ingredients for the vegetable platter of large lettuce leaves and mint leaves. Using fingers Place Nhem in lettuce leaf cover with a couple mint leaves.
• Dip in sauce and try to eat just one!

VIETNAMESE EGG ROLLS

Steps:

• Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
• Cut into 2-inch pieces; set aside.
• Trim excess fat from pork and cut into 1-inch chunks.
• Place pork in food processor fitted with metal blade and process until coarsely chopped.
• Add shrimp and process until mixture in finely chopped.
• Cook meat mixture and garlic in 1 T.
• sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
• Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
• Spoon 1/4 cup mixture in center of each egg roll wrapper.
• Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
• Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
• Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
• Fry, a few at a time, until golden, turning once.
• Drain.