Prep Time::45 mins
Cook Time::5 mins
Additional Time::15 mins
Total Time:: 1 hr 5 mins
Servings::12
Yield::24 egg rolls
Ingredients
1 cup uncooked bean threads (cellophane noodles)
1 large dried shiitake mushroom
1 pound ground pork
½ pound shrimp, chopped
1 large carrot, peeled and grated
1 small shallot, minced
2 ¼ teaspoons Vietnamese fish sauce
1 ¼ teaspoons white sugar
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
24 egg roll wrappers
1 large egg, beaten
vegetable oil for deep frying
Directions
Soak bean threads and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushrooms.
Combine bean threads, mushrooms, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and evenly distribute filling ingredients.
Place egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across center of 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. Repeat with additional wrappers.
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 in batches until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.