Vietnamese Egg rolls – not your average egg roll, these have a slight twist on the classic Vietnamese style egg roll.
I am so excited for today’s post. My friend Tony is helping me out today. Tony is not a blogger, he is an engineer, but he is one heck of a cook. Tony was my husband’s roommate in college, so we have been friends for a very long time. And whenever we get together there are certain foods that ALWAYS have to be made. These Vietnamese Egg rolls are one of them. Tony’s parents move to the United States from Vietnam before Tony was born. His parents still speak Vietnamese on a daily basis, and cook food for Vietnam regularly. It is always so much fun to get together with them and experience new things. I have never been a big fan of egg rolls, but that is mainly because I don’t like cooked cabbage. But when Tony made this version for me, I totally changed my mind. Even my 9 year old asks when we can make Tony’s egg rolls.
- Spring roll pastry wrappers
- 2 lb ground pork
- 1 lb lean ground turkey
- 20 oz shredded cabbage
- 20 oz shredded carrot
- 4 oz minced sweet yellow onion
- 2 bundles bean thread/cellophane noodle
- 2 Tbs sugar
- 6 Tbs fish sauce
- 1 Tbs ground pepper
- 1 Tbs cornstarch
- 1 Tbs garlic powder
- 2 eggs , beaten, reserve 1/3 for wrapping
- First soak the bean thread noodles in some luke warm water for 30 minutes.
- When soaked, noodles will be soft and pliable. Chop the noodles into one inch strips and set aside. In a mixer with beater blade, blend the turkey and pork together. Next add the sugar, pepper, cornstarch and garlic powder and mix well. Add 2/3 of the beaten eggs together with the fish sauce and add to the mixer. Finally add the cabbage, carrot, and onion and mix until combined.
- Preheat oil in a dutch oven or fryer to 350 degrees.
- Lay out the wrapper with the point down.
- Next add about 3 oz of filling (full disclosure, I just guess and fill it so as to not over stuff it) below the diagonal that splits the wrapper in half.
- Roll it from the bottom up and tuck the point underneath the filling and roll half way, shaping it into a round log.
- Next fold each end over to close. With a pastry brush (or your finger), lightly brush the top corner with the egg mixture and complete wrapping the egg roll. Be careful to no wrap it too tightly as it will explode while frying.
- Fry until golden brown. If your egg roll doesn't remain crispy even after cooling down, you'll want to fry it longer next time.
My non-Asian friends will eat this as is. If you're like me, make some Vietnamese dipping sauce. Make some rice vermicelli noddles, add chopped romaine, fresh mint and Thai basil and you've got an authentic Vietnamese noodle salad!
We actually made these egg rolls this summer when Tony and his wife visited us. It was fun to get to be in the kitchen together and eat delicious food!