Ly Nguyen's Vietnamese Egg Rolls
"I made my aunt’s famous egg rolls in celebration of Lunar New Year. It’s usually the first thing we munch on while we await the big family feast. This was the first year in my life we didn’t celebrate Tết with our extended family so I wanted to make at least one thing that made it feel like we were together in spirit. Chúc mừng năm mới!" - Ly
Cô Tam’s Egg Rolls (Chả Giò)
Makes 35 egg rolls
- 2 LB GROUND PORK
- 1 CAN (8 OZ) LUMP CRAB MEAT (or canned)
- 1 BUNCH DRIED BEAN THREAD NOODLES
- 1 LARGE CARROT, MINCED
- 1 LB CABBAGE, MINCED
- 1 YELLOW ONION, MINCED
- 1 TBSP OYSTER SAUCE
- 1/4 CUP DRIED SHIITAKE MUSHROOMS
- 2 GREEN ONIONS, CHOPPED
- 2 EGG
- 1 TBSP FISH SAUCE
- 1/2 TSP PEPPER
- 35 EGG ROLL WRAPPERS
- VEGETABLE OIL
- Soak the noodles and dried mushrooms in two separate bowls of hot water for 15 minutes.
- Prep the vegetables.
- Drain the noodles and roughly chop. Drain the mushrooms and mince.
- Add all ingredients (except for wrappers, 1 egg, and oil) to a bowl and mix well with your hands.
- Beat the remaining egg in a bowl for egg rolls.
- Add 2 tablespoons of mixture to the bottom edge of a wrapper placed in a diamond shape. Fold the left edge inward creating a straight line, then the right edge. Roll from the bottom up tightly. Wet the top edge of the wrapper with the egg wash then close. Repeat until finished.
- Heat about 2 inches of oil to 350 degrees. Fry the egg rolls in one layer at a time for 10-12 minutes per batch, flipping halfway through. The egg rolls should be golden brown.
- Drain egg rolls on paper towel before serving.
Thank you Ly Nguyen for sharing this recipe with us!