Vietnamese Egg Rolls Nhems Recipes

Steps:

• Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
• Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
• Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the 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. Make additional egg rolls in same manner.
• 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 until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.

Steps:

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