Vietnamese egg rolls

Posted on: Thu, 07/27/2006 - 10:34am
bethc's picture
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Joined: 04/18/2005 - 09:00

Anyone have a good recipe for these? They're one of my favorite things to get from a restaurant, but now Asian restaurants are risky for DD. I have a deep-fat fryer. I've tried the basic Chinese egg roll recipe in the Better Homes & Gardens cookbook, but it wasn't good. I'm looking for something with cellophane noodles, meat, cabbage. And does anyone know of a safe fish sauce for dipping them in? That's half the fun.

Posted on: Thu, 07/27/2006 - 11:50am
happycat's picture
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Joined: 08/31/2004 - 09:00

Ooh - these are one of my favourites too.
This is a recipe from a Vietnamese cookbook that I have. Bought the cookbook, but I haven't used it much. The recipes seem authentic (but what do I know?). Hope this is what you're looking for:
Vietnamese Spring Rolls
Filling:
2 oz. thread vermicelli, soaked and cut into 1/2 inch pieces
2 tbsp. black fungus, soaked and coarsely chopped (O.K. I don't know what this ingredient even IS - probably wouldn't make it into the recipe if I made it).
8 oz. ground pork
4 oz. raw peeled shrimp, chopped
1 small onion, finely chopped
2 green onions, finely chopped
1 tsp. finely chopped garlic
2 tbsp fish sauce
salt and freshly ground black pepper
For wrapping and frying:
10-12 sheets of dried rice paper
1 egg beaten
oil for deep frying
Combine filling ingredients in bowl, set aside.
Soften rice papers, one at a time - if square, cut eah in half, if round, leave whole.
Place about 2 tbsp. filling at one end of paper, fold over, tuck in both ends and roll over. Seal end with beaten egg. Repeat with remaining rice papers.
Heat oil to about 350F and fry for 5-7 min. Remove and drain.
To serve:
Iceberg or leaf lettuce
fresh mint and cilantro leaves
Spicy fish sauce
Wrap with lettuce and mint/cilantro leaves, and dip in sauce before eating.
I have no idea about safe fish sauce, but it is definitely a big part of Vietnamese food.
[This message has been edited by happycat (edited July 27, 2006).]

Posted on: Fri, 07/28/2006 - 3:54am
krasota's picture
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Joined: 04/24/2000 - 09:00

black fungus = mushrooms. Often, you can find all sorts of mushrooms in Asian markets labelled simply "fungus".
I'd probably use dried wood ear mushrooms (already sliced, just rehydrate) or dried shiitake (unless hubby was eating--he's allergic to those).
ygg

Posted on: Sat, 07/29/2006 - 3:53am
happycat's picture
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Joined: 08/31/2004 - 09:00

Quote:Originally posted by krasota:
[b]black fungus = mushrooms.[/b]
I wondered if it might be that. Black fungus sounds so mysterious...
At least I could find dried mushrooms at my local grocery store (and not have to make a special trip for them).

Posted on: Sat, 07/29/2006 - 6:28am
solarflare's picture
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Joined: 02/07/2002 - 09:00

Black fungus = shiitake mushrooms
------------------
Cheryl, mom to Jason (8 MFA including peanuts, tree nuts, shellfish and egg)
Joey (6 NKA)
Allison (3 MFA including milk, butternut squash, several fruits and suspected shellfish allergies, avoiding tree nuts, RAST - for peanut)
Ryan (born 12/27/05) nka *knock on wood*

Posted on: Tue, 08/01/2006 - 2:03pm
falcon's picture
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Joined: 07/03/2004 - 09:00

What brand of vermecelli and rice paper do you use?

Posted on: Wed, 08/02/2006 - 2:47am
happycat's picture
Offline
Joined: 08/31/2004 - 09:00

Quote:Originally posted by falcon:
[b]What brand of vermecelli and rice paper do you use? [/b]
The last time I made anything resembling these, was pre-PA, so I don't know of a safe brand. The stuff I bought in those days was definitely imported.

Posted on: Thu, 07/27/2006 - 11:50am
happycat's picture
Offline
Joined: 08/31/2004 - 09:00

Ooh - these are one of my favourites too.
This is a recipe from a Vietnamese cookbook that I have. Bought the cookbook, but I haven't used it much. The recipes seem authentic (but what do I know?). Hope this is what you're looking for:
Vietnamese Spring Rolls
Filling:
2 oz. thread vermicelli, soaked and cut into 1/2 inch pieces
2 tbsp. black fungus, soaked and coarsely chopped (O.K. I don't know what this ingredient even IS - probably wouldn't make it into the recipe if I made it).
8 oz. ground pork
4 oz. raw peeled shrimp, chopped
1 small onion, finely chopped
2 green onions, finely chopped
1 tsp. finely chopped garlic
2 tbsp fish sauce
salt and freshly ground black pepper
For wrapping and frying:
10-12 sheets of dried rice paper
1 egg beaten
oil for deep frying
Combine filling ingredients in bowl, set aside.
Soften rice papers, one at a time - if square, cut eah in half, if round, leave whole.
Place about 2 tbsp. filling at one end of paper, fold over, tuck in both ends and roll over. Seal end with beaten egg. Repeat with remaining rice papers.
Heat oil to about 350F and fry for 5-7 min. Remove and drain.
To serve:
Iceberg or leaf lettuce
fresh mint and cilantro leaves
Spicy fish sauce
Wrap with lettuce and mint/cilantro leaves, and dip in sauce before eating.
I have no idea about safe fish sauce, but it is definitely a big part of Vietnamese food.
[This message has been edited by happycat (edited July 27, 2006).]

Posted on: Fri, 07/28/2006 - 3:54am
krasota's picture
Offline
Joined: 04/24/2000 - 09:00

black fungus = mushrooms. Often, you can find all sorts of mushrooms in Asian markets labelled simply "fungus".
I'd probably use dried wood ear mushrooms (already sliced, just rehydrate) or dried shiitake (unless hubby was eating--he's allergic to those).
ygg

Posted on: Sat, 07/29/2006 - 3:53am
happycat's picture
Offline
Joined: 08/31/2004 - 09:00

Quote:Originally posted by krasota:
[b]black fungus = mushrooms.[/b]
I wondered if it might be that. Black fungus sounds so mysterious...
At least I could find dried mushrooms at my local grocery store (and not have to make a special trip for them).

Posted on: Sat, 07/29/2006 - 6:28am
solarflare's picture
Offline
Joined: 02/07/2002 - 09:00

Black fungus = shiitake mushrooms
------------------
Cheryl, mom to Jason (8 MFA including peanuts, tree nuts, shellfish and egg)
Joey (6 NKA)
Allison (3 MFA including milk, butternut squash, several fruits and suspected shellfish allergies, avoiding tree nuts, RAST - for peanut)
Ryan (born 12/27/05) nka *knock on wood*

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