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The 2nd Best Vietnamese Eggrolls



VIETNAMESE EGG ROLLS

INGREDIENTS
• 2 lb ground meat of choice
• 1 “yarn” bean thread noodles
• ½ cup shredded dehydrated wood ear mushrooms
• ½ jicama
• 1 onion
• 2 carrots
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp sugar
• 2 tsp chicken bouillon
•
ADDITIONAL INGREDIENTS
• ¼ cup water + 1 tbsp all purpose flour (glue)
• Egg roll wrappers
• Oil, for deep frying

INSTRUCTIONS
1. Soak bean thread noodles and wood ear mushrooms in water for ~10 minutes. Rinse and drain well under cold water, then cut into small pieces using kitchen shears. Set aside.

2. Jicama: Peel and finely shred (or mince). Sprinkle with ¼ tsp salt and microwave in 15–20 second increments until slightly softened. Squeeze out as much liquid as possible. Set aside.

3. Onions: Finely mince (food processor works great). Squeeze out excess liquid. Set aside.

4. Carrots: Peel and finely mince. No need to squeeze out any liquid.

5. In a large mixing bowl, combine ground meat, jicama, carrots, onions, wood ear mushrooms, bean thread noodles, salt, black pepper, sugar, and chicken bouillon.

6. Roll your egg rolls (watch the video for technique).

7. Deep fry until crispy and golden brown.

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The 2nd Best Vietnamese Eggrolls

The 2nd Best Vietnamese Eggrolls

VIETNAMESE EGG ROLLS INGREDIENTS • 2 lb ground meat of choice • 1 “yarn” bean thread noodles • ½ cup shredded dehydrated wood ear mushrooms

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