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Vietnamese Eggrolls

Ingredients

  • 1 lb ground pork or chicken
  • ½ lb shrimp, deveined and minced
  • ½ cup sliced dried wood ear mushrooms, rehydrated and finely chopped
  • 1 bundle of dried vermicelli, rehydrated and cut up
  • 1 cup of jicama, small dice
  • ½ cup of onion, small dice
  • 1 bunch of green onions, thinly sliced
  • 1 egg
  • 1 egg, beaten (set aside)
  • Salt & pepper to taste
  • Eggroll/Lumpia wrappers
  • Oil for deep frying
  • nước chấm for serving (Recipe follows)

Instructions

  • 1. Mix the first 7 ingredients in a large bowl
  • 2. Add the egg and mix well
  • 3. Season with salt and pepper
  • 4. Place approximately 2 tbsp of filling in the bottom third of the eggroll wrapper, roll, and dab tip of wrapper with a little bit of the beaten egg before sealing. (To see a tutorial on how to roll an eggroll, view our YouTube video starting at the 2 minute mark)
  • 5. Deep fry in oil until golden brown. Can also be frozen (on a sheet pan in a single layer before transferring to a Ziploc bag) for up to 3 months.
  • 6. Serve with lettuce for wrapping or add to a rice noodle bowl.
  • Makes about 30