00 Vietnamese Egg Rolls

This recipe will show you how you can make your own delicious, authentic, homemade Vietnamese Egg Rolls. You will be amazed at how tasty they are, and everyone will want to know your secret! You may never settle for take-out again.

subheading: For this recipe, you will need the following:

2 pkg. of Spring Roll Shells (25/pkg.) -available from any Asian Store (see close-up picture)

1 pkg. vermicelli noodles -available from any Asian Store (see close-up picture)

2 lbs. ground pork

8 cups shredded cabbage

3 cups shredded carrots

2 cups minced onion

2 tablespoons minced fresh garlic

3 eggs

1 egg yolk

1 ½ teaspoons salt

½ teaspoon black pepper

Cutting board or large plate to roll shells

Any type of tongs or chopsticks

Shredder/mincer

Large bowl

3 qt. pot or deep fryer

Peanut oil- enough to fill ⅓ depth of pot or deep fryer. Can also use corn or vegetable oil.

Table spoon

Plate lined with papertowels

Scissors or knife to cut noodles

Strainer

Kettle or pot to boil water for noodles

This recipe will yield 50 egg rolls. Adjust the ingredients accordingly for less, but be advised...you will wish you made more!

You can prepare this recipe ahead of time and freeze the egg rolls for up to 1 month prior to cooking. Do not thaw first. Add directly to hot oil.

Directions at instructables.com

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