Vietnamese Egg Rolls
Vietnamese Egg Rolls
Ingredients
For the Filling
- 2 pounds ground meat, of choice
- 1 bean thread noodles, yarn
- 1/2 cup dehydrated wood ear mushrooms, shredded
- 1/2 jicama
- 1 onion
- 2 carrots
- 2 teaspoons salt, divided
- 2 teaspoons black pepper
- 2 teaspoons sugar
- 2 teaspoons chicken bouillon
Additional Ingredients
- 1/4 cup water, for glue
- 1 tablespoon all purpose flour, for glue
- egg roll wrappers, as needed
- oil, for deep frying, as needed
Instructions
- 1
Soak the 1 yarn of bean thread noodles and 1/2 cup shredded dehydrated wood ear mushrooms in water for approximately 10 minutes. This is your passive time.
⏱️ 10 min
- 2
Rinse the soaked noodles and mushrooms, then drain them well under cold water. Use kitchen shears to cut them into small pieces. Set aside.
⏱️ 5 min
- 3
Peel and finely shred or mince 1/2 jicama. Sprinkle the shredded jicama with 1/4 teaspoon of salt.
⏱️ 5 min
- 4
Microwave the jicama in 15–20 second increments until it is slightly softened. Squeeze out as much liquid as possible from the jicama. Set aside.
⏱️ 3 min
- 5
Finely mince 1 onion (a food processor works great for this). Squeeze out any excess liquid from the minced onion. Set aside.
⏱️ 5 min
- 6
Peel and finely mince 2 carrots. There is no need to squeeze out any liquid from the carrots.
⏱️ 5 min
- 7
In a large mixing bowl, combine the 2 pounds ground meat, the prepared jicama, carrots, onions, wood ear mushrooms, and bean thread noodles.
⏱️ 3 min
- 8
Add the remaining 1 3/4 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons sugar, and 2 teaspoons chicken bouillon to the bowl. Thoroughly mix all ingredients together by hand until well combined.
⏱️ 5 min
- 9
Prepare the "glue" by combining 1/4 cup water and 1 tablespoon all purpose flour in a small bowl.
⏱️ 1 min
- 10
To roll the egg rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Scoop a portion of the filling (approximately 1-2 tablespoons) onto the wrapper near the bottom corner.
⏱️ 10 min
- 11
Fold the bottom corner of the wrapper over the filling. Fold in the side corners of the wrapper. Roll the wrapper tightly upwards towards the top corner. Dab the top corner of the wrapper with the prepared flour and water mixture (glue) to seal the roll securely. Repeat this process for all remaining filling and wrappers.
⏱️ 10 min
- 12
Heat oil in a deep fryer or a deep pot for deep frying to 350°F.
⏱️ 5 min•🌡️ 350
- 13
Carefully place the rolled egg rolls into the hot oil, ensuring not to overcrowd the fryer. Deep fry them for 3-5 minutes, or until they are crispy and golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
⏱️ 15 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Egg Rolls
For the Filling
- 2 pounds ground meat, of choice
- 1 bean thread noodles, yarn
- 1/2 cup dehydrated wood ear mushrooms, shredded
- 1/2 jicama
- 1 onion
- 2 carrots
- 2 teaspoons salt, divided
- 2 teaspoons black pepper
- 2 teaspoons sugar
- 2 teaspoons chicken bouillon
Additional Ingredients
- 1/4 cup water, for glue
- 1 tablespoon all purpose flour, for glue
- egg roll wrappers, as needed
- oil, for deep frying, as needed
Instructions
- 1
Soak the 1 yarn of bean thread noodles and 1/2 cup shredded dehydrated wood ear mushrooms in water for approximately 10 minutes. This is your passive time.
⏱️ 10 min - 2
Rinse the soaked noodles and mushrooms, then drain them well under cold water. Use kitchen shears to cut them into small pieces. Set aside.
⏱️ 5 min - 3
Peel and finely shred or mince 1/2 jicama. Sprinkle the shredded jicama with 1/4 teaspoon of salt.
⏱️ 5 min - 4
Microwave the jicama in 15–20 second increments until it is slightly softened. Squeeze out as much liquid as possible from the jicama. Set aside.
⏱️ 3 min - 5
Finely mince 1 onion (a food processor works great for this). Squeeze out any excess liquid from the minced onion. Set aside.
⏱️ 5 min - 6
Peel and finely mince 2 carrots. There is no need to squeeze out any liquid from the carrots.
⏱️ 5 min - 7
In a large mixing bowl, combine the 2 pounds ground meat, the prepared jicama, carrots, onions, wood ear mushrooms, and bean thread noodles.
⏱️ 3 min - 8
Add the remaining 1 3/4 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons sugar, and 2 teaspoons chicken bouillon to the bowl. Thoroughly mix all ingredients together by hand until well combined.
⏱️ 5 min - 9
Prepare the "glue" by combining 1/4 cup water and 1 tablespoon all purpose flour in a small bowl.
⏱️ 1 min - 10
To roll the egg rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Scoop a portion of the filling (approximately 1-2 tablespoons) onto the wrapper near the bottom corner.
⏱️ 10 min - 11
Fold the bottom corner of the wrapper over the filling. Fold in the side corners of the wrapper. Roll the wrapper tightly upwards towards the top corner. Dab the top corner of the wrapper with the prepared flour and water mixture (glue) to seal the roll securely. Repeat this process for all remaining filling and wrappers.
⏱️ 10 min - 12
Heat oil in a deep fryer or a deep pot for deep frying to 350°F.
⏱️ 5 min•🌡️ 350 - 13
Carefully place the rolled egg rolls into the hot oil, ensuring not to overcrowd the fryer. Deep fry them for 3-5 minutes, or until they are crispy and golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
⏱️ 15 min•🌡️ 350