Spring Rolls

Well...... Here you go TW!

This recipe has evolved over the years and this is our current version;

VIETNAMESE EGG ROLLS (350 – 400 Egg Rolls)

3 lbs. Ground Turkey or 4 lbs. Ground Pork
2 Tablespoons Salt - 1 Tablespoon pepper
¼ cup Sesame Oil

(cook stirring till done then drain and reserve liquid to cook Vegetables.)


4 whole bunches of celery (chopped in food processor)
1 bag of baby carrots (chopped in food Processor)
2 cups finely chopped onions
4-6 cans of Chinese or Regular mushrooms, finely chopped
Small Jar of Garlic/Ginger seasoning or 3 T. Of crushed of each Ginger and Garlic.
1/2 cup each soy sauce and Rice Wine.

(Cook down to soften. Drain and reserve liquid to cook greens.)


4-5 lbs. Of each – Baby Dark Green and Baby Light Green Bok Choy(chopped)
8 Bunches of Scallions (trimmed and chopped)
4 heads of Chinese Cabbage (chopped)
2 bunches of Fresh Parsley (stemmed and chopped)
4-5 lbs. Bean Sprouts

(Cook down to soften. Adding each as room allows. Drain then add Vegetables and greens and meat together and mix thoroughly.)

Pour some of the mixed ingredients in a collander over another pan to drain as you start to fill your wrappers. The secret is to keep ingredients dry and not over fill your egg rolls. If they are too full or wet inside they will explode or come apart when you cook them.

8 pkgs. (50 each) 6" frozen spring roll wrappers. (Thawed)

Vegetable Oil (combo of Crisco and reg. Oil) for frying.

Bibb or romaine lettuce leaves. (for wrapping Vietnamese Style)

Egg whites, beaten slightly in water.

Lay wrapper with one point towards you (like diamond)...Place 2 Tablespoons stuffing in a 3-inch long strip across lower half nearest you. Roll partially to enclose filling. (approx.Half way) Fold right and left edges of wrapper towards center. (just as you would wrap a package). Brush point left with egg wash then roll up to seal. Place on tray or plate and cover with damp towel to keep moist till ready to fry.

In a deep pan or fryer pour oil to a depth of at least 4-5 inches and heat to 350-375 degrees.

Fry rolls, a few at a time, until crisp and light golden (about 6 minutes)
Drain on paper towels. Serve alone or wrapped in lettuce and dipped in nuoc cham (recipe follows). Or with Homemade egg roll sauce.


*** Fried egg rolls can be frozen and cooked frozen till done. ( 10-15 min. 350 oven) In oven only....NO microwave.....will be too soft and mushy if microwaved.

Because this is a lot of work.....I usually spend the whole day to do it ..... once or twice a year.

Usually have an egg roll – rolling party and each helper gets 25 egg rolls and 1 pint egg roll sauce to take home and some to eat there and of course all the beer they can drink.

Depends on how many you give away or eat at a time as to how often or how many you have to make at a time.




NUOC CHAM (universal condiment in Vietnam)

4 Tablespoons crushed garlic

½ – 1 ½ teaspoon crushed red pepper

Crush garlic with red pepper.

Add: 2 Tablespoons Sugar (pound to a glossy paste.)

Add: ½ cup nuoc cham (fish sauce)

½ cup fresh lime juice or rice wine vinegar

Plus: ½ cup water and stir.


Enjoy TW

 

amazing!!

vietnamese food tough to find in your area??
my favorite meal of all time is seven course beef...it will be my last meal, if i could plan it.