Vietnamese Egg Rolls Recipe

Name: Vietnamese Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5/8 ounces packages cellophane noodles; 1/2 lb lean boneless pork; 1 lb peeled and deveined large raw shrimp; 3 cloves garlic; 1 tablespoon toasted sesame oil; 6 green onions, chopped; 2 tablespoons chopped fresh cilantro; 2 teaspoons grated fresh ginger; 20 egg roll wraps; oil (for frying, I use peanut or canola)

Servings: persons

1 5/8 ounces packages cellophane noodles
1/2 lb lean boneless pork
1 lb peeled and deveined large raw shrimp
3 cloves garlic
1 tablespoon toasted sesame oil
6 green onions, chopped
2 tablespoons chopped fresh cilantro
2 teaspoons grated fresh ginger
20 egg roll wraps
oil (for frying, I use peanut or canola)

1
Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
2
Cut into 2-inch pieces; set aside.
3
Trim excess fat from pork and cut into 1-inch chunks.
4
Place pork in food processor fitted with metal blade and process until coarsely chopped.
5
Add shrimp and process until mixture in finely chopped.
6
Cook meat mixture and garlic in 1 T.
7
sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
8
Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
9
Spoon 1/4 cup mixture in center of each egg roll wrapper.
10
Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
11
Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
12
Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
13
Fry, a few at a time, until golden, turning once.
14
Drain.

1107

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 5/8 ounces packages cellophane noodles, 1/2 lb lean boneless pork, 1 lb peeled and deveined large raw shrimp, 3 cloves garlic, and more.

Yes, Vietnamese Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Egg Rolls

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