Egg Rolls
I've posted this before, but it was about 3 years ago. I made them again the other day and they were SOOO good. My kids gobbled them right up. We did the fried won tons, not the spring rolls (like photo) but you can do either.
Ingredients:
6 mushrooms finely chopped
2 small packets of bean thread noodles
2 cloves garlic
1 red chili finely chopped (opt)
large handful of chicken or pork mince, or tofu
1 cup cooked/peeled prawns, chopped (opt)
2 T. fish sauce
1 egg
1 t. sugar
1 carrot, shredded
1 cup bamboo shoots finely chopped
1 cup bean sprouts chopped
2 green onions chopped
1 T. cilantro chopped
Spring roll wrappers or won ton wrappers
*Sweet and Sour sauce (below) or Sweet Chili sauce (my fav)
Soak bean thread noodles for 5-10 min. in water then chop or cut with scissors. Chop mushrooms, garlic, chili, prawns, bamboo shoots, beansprouts, green onion and cilantro. In a pan, stir fry garlic and chili and add mince or tofu when garlic is lightly browned. Cook meat about 3/4 way. Add fish sauce and sugar to taste (fish sauce is salty). Remove and set aside. In a large bowl combine all ingredients. Add egg and stir in. Let cool before wrapping.
When mix is cool, get out your wrappers and soak in water just enough to wet them and make them pliable (when using spring roll wraps). Then, put about a Tbsp. of mixture at the top of one side. Wrap tightly like a tortilla with all ends tucked in. If using won ton wrappers, no need to soak in water first, just wrap mixture and deep fry. The spring roll wraps do not have to be cooked if you don't want to. They are often called Vietnamese Spring rolls. You can, however, deep fry them if you want. The rolls will split open if you overload them, so be conservative. Remove from deep frier or oil when golden brown. Set onto paper towels to drain oil off. Serve garnished with cilantro or green onions. Dip in Sweet Chili Sauce or the following recipe.
Sweet and Sour Cucumber sauce
1/2 c. vinegar
1/2 c. sugar
1/2 c. water
1 small onion, diced
1 small carrot, shredded or finely chopped
1 English cucumber finely chopped
Cilantro, green onion and lime for garnish.
Boil vinegar, sugar and water in a small saucepan until sugar is dissolved. In a heat proof jug, combine onion, carrot and cucumber. Pour in the vinegar mixture, covering the veggies. Taste to see if it needs more sugar or more vinegar.
Soak bean thread noodles for 5-10 min. in water then chop or cut with scissors. Chop mushrooms, garlic, chili, prawns, bamboo shoots, beansprouts, green onion and cilantro. In a pan, stir fry garlic and chili and add mince or tofu when garlic is lightly browned. Cook meat about 3/4 way. Add fish sauce and sugar to taste (fish sauce is salty). Remove and set aside. In a large bowl combine all ingredients. Add egg and stir in. Let cool before wrapping.
When mix is cool, get out your wrappers and soak in water just enough to wet them and make them pliable (when using spring roll wraps). Then, put about a Tbsp. of mixture at the top of one side. Wrap tightly like a tortilla with all ends tucked in. If using won ton wrappers, no need to soak in water first, just wrap mixture and deep fry. The spring roll wraps do not have to be cooked if you don't want to. They are often called Vietnamese Spring rolls. You can, however, deep fry them if you want. The rolls will split open if you overload them, so be conservative. Remove from deep frier or oil when golden brown. Set onto paper towels to drain oil off. Serve garnished with cilantro or green onions. Dip in Sweet Chili Sauce or the following recipe.
Sweet and Sour Cucumber sauce
1/2 c. vinegar
1/2 c. sugar
1/2 c. water
1 small onion, diced
1 small carrot, shredded or finely chopped
1 English cucumber finely chopped
Cilantro, green onion and lime for garnish.
Boil vinegar, sugar and water in a small saucepan until sugar is dissolved. In a heat proof jug, combine onion, carrot and cucumber. Pour in the vinegar mixture, covering the veggies. Taste to see if it needs more sugar or more vinegar.
2 comments:
Oh my gosh Cord LOVES these. I will have to make them this week for sure!
That is a great idea! I've never tried to make these but I LOVE them!
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