Vietnamese Pork Egg Rolls
Crunchy Vietnamese Pork Egg Rolls are tasty and you will not be able to stop eating them!
Servings: 25
Calories:
Ingredients
- 2 lbs ground pork
- 1 bundle dried bean thread (vermicelli) noodles
- ½ cup dried woodear mushrooms
- 2 carrots shredded
- 4 green onions ½ cup
- 3-4 tbsp granulated sugar
- 1 ½ tsp black pepper
- 1 tbsp mushroom seasoning optional but recommended
- 1 tsp garlic powder
- 4 tbsp fish sauce
- 1 pack of egg roll 25 wrappers
Instructions
- In two separate bowls, soak dried bean thread and dried mushrooms in hot water for 10 minutes. Rinse, drain and squeeze the excess water from the noodles and mushrooms. Chop/mince.
- In a large bowl, add ground pork, noodles, mushrooms, carrots, green onions and all the seasonings. Mix well.
- Defrost the egg roll wrapper. It usually takes about 1-2 hours at room temperature.Just before making the egg rolls, be sure to gently pull each individual wrapper apart and place them on a plate. This will help and save time when rolling.
- Place the egg roll wrapper on a flat surface. Put a spoonful on the wrapper and roll. Be sure to roll it a little tight. Don’t roll it too tight or they will bust during frying. Watch the video for guidance how to roll it properly.
- Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 13-15 minutes or until golden brown per batch.