Description
Delicious and crispy Vietnamese egg rolls filled with ground pork, vegetables, and mushrooms, perfect for sharing.
Ingredients
- 1 lb ground pork
- 1 cup finely chopped carrots
- 1 cup finely chopped jicama
- 1/2 cup chopped wood ear mushrooms
- 1/2 cup soaked and chopped cellophane noodles
- 2 tbsp fish sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- Rice paper or wheat-based wrappers
- Vegetable oil for frying
Instructions
- In a large bowl, combine ground pork, carrots, jicama, wood ear mushrooms, and cellophane noodles.
- Season the mixture with fish sauce, salt, and pepper, mixing well.
- Take a wrapper and place a small amount of filling near one edge.
- Tightly roll the wrapper, folding in the sides to secure the filling.
- Heat the oil in a pan over medium heat.
- Fry the rolls until golden brown, turning occasionally for even cooking.
- Drain on paper towels and serve with nuoc cham or in vermicelli bowls.
Notes
Serve with lettuce and herbs for wrapping, and enjoy with a homemade dipping sauce.