Vietnamese Egg Rolls 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:

• Stir together coleslaw, 3 tablespoons water, salt, and pepper in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors, and add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.
• Fill a small bowl with remaining 1/3 cup water. Lay out egg roll wrappers on a clean work surface, and top each with about 1/3 cup of corned beef filling. Dip your finger in a bowl of water and wet edges of wrappers; tightly wrap, roll, and seal. Repeat this process with remaining egg roll wrappers and filling.
• Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).
• Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.
• While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.

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.