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Vietnamese Egg Rolls

Contributed By: Cathleen, MN | See all of Cathleen's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  20 Egg Rolls
The Best Tasting Eggrolls and easy from start to finish with everyday ingredients
1 package Wonton Rappers
Rice Noodles(Pink Wrapper) one section
8 ounces fresh mushrooms/ diced fine
1 pound ground pork
1/2 tsp sugar
1/2 tsp salt
2 scallions( diced fine)
Sesame oil, 1-2 tsps.
White pepper
5 spice powder, 2 tsps.
soy sauce
one egg beaten with 1 TBS water
8 ounces fresh mushrooms/ diced fine
Put rice noodle in separate bowl and add boiling hot water and soak until soft, then rinse with cool water.Drain.

Heat skillet to medium with one tbs. oil, vegetable, and saute mushrooms and shallots until wilted.

Add ground pork, 5 spice powder, salt, pepper, sugar,sesame oil, soy sauce and cook until pork is longer pink.

Mix all ingredients together and season to taste with salt and additional pepper is needed.

Unroll wonton wrappers and coat edges with beaten egg.

Put in 1-2 tablespoons of filling and roll up making sure that the tip is well coated.

Place on lightly moisted paper towels and keep covered while making additional eggrolls.

Fry in hot oil, 350 degrees, until golden brown or can be placed on cookie sheet and frozen separately and then placed in freezer bag for later use. Unthaw for 10-15 minutes b/4 frying if frozen. cut up into 3-4 servings per eggroll.

Dip in Fish Sauce:

2 tbps. Fish Sauce

3 Tbps water

1/4 tsp red pepper flakes/ ( to taste) or hotchili paste

1 tsp sugar

1 tsp rice vinegar or lemon juice

Date Added: 11/20/2009
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