Vietnamese Egg Rolls (Chả Giò)

TOTAL TIME: 90 MINUTES | SERVINGS: ~50 EGG ROLLS

INGREDIENTS

• 2 lbs ground pork
• 1 lb shrimp
• 1 cellophane noodles
• 3 tbsp dried black fungus
• 1 shallot
• 4.5 tbsp fish sauce
• 2.5 tsp salt
• 2.5 tsp sugar
• 2.5 tsp ground black pepper
• egg roll wrappers
• 1 beaten egg
• oil for deep frying

OPTIONAL TOOL

• blender

DIRECTIONS

1. If the shrimp is frozen, put in water to defrost for 10 minutes. De-vain and peel the shrimp. Blend or mince the shrimp.
2. Put the dried fungus and cellophane noodles in water for about 10 minutes or until softened. Blend or mince the dried fungus and cellophane noodles.
3. Blend or mince the shallot.
4. Combine the ground pork, dried fungus, cellophane noodles, shallots, salt, pepper, sugar and fish sauce in a large mixing bowl.
5. To wrap: place the egg wrapper in a diamond shape, then scoop 1 tbsp and place it on the bottom of the eggroll paper. Next, fold the bottom flap upwards and the side flaps inwards. Brush the beaten eggs on the top flap and roll.
6. Heat up oil until hot and fry the eggrolls for 5-8 minutes or until golden brown on medium heat. Drain on paper towels.
7. Enjoy!