Pan-Fried Vietnamese Egg Rolls

By AliceV

Vietnamese Egg Rolls feature turkey, pork, and shrimp, alongside onions, carrots and shiitake mushrooms. Served with dipping sauce.

Ingredients

• DIPPING SAUCE:
• 1 package spring roll wrappers
• 1 pound lean ground turkey
• 1/2 pound ground pork
• 1/2 pound shrimp
• 1 carrot
• 4 long green onions, chopped
• 5 to 6 dried shiitake mushrooms, soaked in hot water
• 1 bean thread vermicelli
• 3 tablespoons fish sauce
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon sesame oil
• 1/2 tablespoon ground ginger
• 2 egg whites, yolks reserved
• 1 tablespoon fish sauce
• 4 tablespoons water
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sriracha
• Juice of 1/2 lime

Details

Servings 17
Cooking time 30mins
Adapted from mjandhungryman.com

Preparation

Step 1

FILLING:
Soak noodles in boiling water until cooked. Be ready to quickly add to an ice bath to stop the cooking process. Soak dried mushrooms in hot water for about 15 min or until softened. Squeeze both noodles and mushrooms dry. Cut vermicelli into shorter strands.

In a food processor, pulse mushroom and carrot until finely chopped. Add to large mixing bowl. In same food processor, add shrimp and pulse until coarsely ground (do not over-process or it will become pasty). Add all the ingredients to the large bowl. Mix thoroughly.

ASSEMBLY:
Place 2-3 tablespoons of filling in center of wrapper. Roll corner/edge closest to you over filling. Fold in sides of wrapper and continue rolling. Lightly brush remaining corner/edge with egg yolk and tightly roll. Gently press to seal. Repeat.

COOKING:
Add about 2 teaspoons of oil in a frying pan. Fry egg rolls on both sides until browned (about 3-4 minutes per side). Add about 3 tablespoons of water to pan and quickly cover with a lid. Continue cooking for 2-3 minutes to steam the filling.