Pork and shrimp inside, shatteringly crispy outside.
Vietnamese-style egg rolls: combine ground pork, minced shrimp, bean thread noodles, wood ear mushrooms, and carrot, roll tightly in egg roll wrappers, and deep-fry at 350°F for 6–8 minutes. Makes about 40.
30 min
Prep
45 min
Ready in
40
Servings
Medium
Level
2 ounce bean thread noodles dry, rehydrated and cut
1 pound ground pork
1 pound shrimp peeled, deveined, minced
1 cup wood ear mushrooms minced
1 cup carrot shredded
1 piece egg
0.5 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 tablespoon sugar
0.5 teaspoon white pepper
0.5 teaspoon MSG
2 tablespoon low-sodium light soy sauce
1 tablespoon fish sauce
40 piece egg roll wrappers
1 piece egg beaten for sealing
2 liter neutral oil for deep frying
Prep the noodles
Rehydrate bean thread noodles 5 minutes. Drain, pat dry, cut into ½-inch pieces.
Mix the filling
Combine pork, shrimp, noodles, mushrooms, carrot, egg, salt, garlic powder, onion powder, sugar, white pepper, MSG, soy sauce, and fish sauce. Mix in one direction.
Roll
Place 1½ tablespoons filling per wrapper. Fold, roll tightly, seal with egg wash.
Fry
Heat oil to 350°F. Fry in batches 6–8 minutes until deep golden. Drain on a rack.
Serve
Serve with sweet Thai chilli sauce.
Ingredients
Batch
Units
Steps
Tips
✿Pat everything dry — moisture is the enemy of crispiness.
