Cooked - Vietnamese Egg Rolls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese Egg Rolls

1.0

1 ½ pounds of shrimp peeled and deveined

2 pounds of ground pork

2 tbsp of garlic paste

1 tbsp of chicken bullion powder

2 tbsp of fish sauce

1 tsp of salt

1 tsp of black pepper

1 ½ tbsp of sugar

1 ½ cups of shredded Napa cabbage

1 ½ cups of chopped wood ear mushrooms

1 cup of shredded carrots

2 cups of dehydrated bean thread noodle

2 eggs

2 package of spring roll wrappers

¼ cup of cornstarch and ¼ cup of water for cornstarch slurry

4 tbsp of warm water

4 tbsp of fish sauce

3 tbsp of lemon juice, 2 tbsp of you want it less tart

4 minced garlic cloves

4 tbsp of sugar

3 Thai Chilis

Place about 2oz of the filling onto the spring roll wrapper, roll and seal with cornstarch slurry.
Fry at 350F degrees for 4 minutes on each side or until golden brown and done.
For a lighter version you can brush egg rolls with oil, air fry at 400F degrees for 30 minutes.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Appetizer

Cuisine🇻🇳Vietnamese

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 102 weeks ago

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