1 lb. Ground Pork
approx. 5 large carrots, peeled and shredded
4 bundles of the bean thread rice noodles (Package is usually wrapped in bright pink netting, 8 bundles per package), cooked, drained, and chopped.
1/2 a bag of dried woodear mushrooms, soaked for 15 minutes and then finely chopped
1/8 tsp. Garlic Salt
1/8 tsp. Pepper
1 tbsp. Fish Sauce
Combine all the ingredients to make the filling.
1 egg, beaten
1 package of egg roll wrappers (25-30 count)
Make sure that you buy the thin egg roll wrappers. This is a good brand:Or this one is good too.
I have only found these kind of wrappers in Asian markets, NOT in local grocery stores. The regular ones in the stores are thick and doughy like this:
Do NOT use these thick wrappers for this recipe because the wrapper will begin to burn while cooking in the oil before the filling has a chance to cook all the way through.
Drop about 2 spoonfuls of the filling into the wrapper and use these instructions to roll them up. The beaten egg is used to seal the outside flap of the wrapper to keep it closed. Just dip your finger in the egg and run it along the edge of the flap to seal it:
Once your egg rolls are wrapped, heat up a pot of cooking oil to medium-high heat. If you want to be healthy, safflower oil is a great choice. Otherwise vegetable or canola oil will do. Make sure there is enough oil in your pot so that your egg rolls will float. Cook for 7-10 minutes or until they become golden brown. Drain them on paper towels and once they cool enjoy eating them!
Vietnamese Dipping Sauce (Nuoc Cham)
- 1/4 cup Fish Sauce
- 2 cups Water
- 1 cup Sugar
- 1 minced Clove of Garlic
- 1 tbsp. Lemon Juice
- 1 tsp. Crushed Red Pepper