Press enter to see results or esc to cancel.

Vietnamese Egg Rolls recipe

Vietnamese Egg Rolls.

These tasty egg rolls are perfect appetizersto serve at your next party.

Recipe: Vietnamese Egg Rolls

6 dried shiitake mushrooms
6 ounces ground pork
6 ounces frozen or canned crabmeat, defrosted and drained
5 ounces raw shrimp, finely chopped
1/3 cup chopped water chestnuts
1/4 cup bamboo shoots, sliced into matchstick-size pieces
1/4 cup finely chopped shallots
3 tablespoons MAGGI Seasoning Sauce
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon ground black pepper
1 teaspoon sesame oilRolls:
1/2 cup granulated sugar
20 to 25 round rice paper sheets
Vegetable oil for fryingAccompaniments:
Lettuce leaves, shredded carrots, rice noodles and bean sprouts(optional)

  • For Filling: Soak mushrooms in hot waterfor 30 minutes or until soft. Drain and squeeze to extract theliquid. Finely chop mushrooms; place in large bowl. Add pork,crabmeat, shrimp, water chestnuts, bamboo shoots, shallots, seasoningsauce, sugar, cornstarch, pepper and oil; mix thoroughly. Setaside.
  • For Rolls: Place warm water in large bowl.Add sugar; stir until dissolved. One at a time, immerse sheetsof rice paper in the water for 1 minute or until soft. Removeand spread flat on a dry towel.
  • Put 1 rounded tablespoon of filling oncenter of 1 sheet of rice paper about 2 inches from the edge.Press filling into compact rectangle. Fold top of paper tightlyover filling. Fold one side of paper over filling, then the otherside. Roll from bottom to top to completely enclose filling,making sure paper is folded and rolled tightly to prevent fillingfrom coming out. Repeat with remaining filling and rice papers.
  • Heat oil in medium saucepan to 325°F(160°C). Add 3 rolls at a time; fry for 10 to 12 minutesor until golden and crisp. Remove rolls; place on paper towelsto drain.
  • Serve wrapped in lettuce leaves with carrots,rice noodles and bean sprouts.

    Makes 20 to 25 egg rolls.

    Estimated Times
    Preparation Time: 1 hr
    Cooking Time: 1 hr 10 mins
    Cooling Time: 30 mins standing

    Nutritional Information Per Serving (1/20of recipe): Calories: 200 Calories from Fat: 80 Total Fat: 8g Saturated Fat: 1.5 g Cholesterol: 25 mg Sodium: 430 mg Carbohydrates:23 g Dietary Fiber: 1 g Sugars: 2 g Protein: 8 g

    Recipe and photograph are the propertyof Nestl ® &, used with permission.

    TRAN CAN COOK!: How to make Vietnamese Egg Rolls 1 of 2

    If the Vietnamese Egg Rolls recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment