By Hong Pham and Kim Dao, Ravenous Couple
Vietnamese egg rolls
Yield: about 40-50 egg rolls
2 lbs. ground pork
2 medium jicama, shredded
1 small taro root, shredded
2 medium onions, coarsely chopped
1/2 cup wood ear mushroom, soaked
1 cup bean thread noodle, soaked and cut
2 teaspoons salt
2 teaspoons ground pepper
2 teaspoons sugar
2 package (25 pieces) spring roll shells (wei-chuan brand) or packages of rice paper
Tapioca slurry:
2 tablespoons tapioca flour
2 tablespoons water
1. Mix all ingredients together in a large mixing bowl. Test flavoring to your tastes by microwaving a small tablespoon for about 30 seconds and adjust seasoning to your taste. Any vegetable such as jicama and taro can be substituted (or omitted) for carrots or bean sprouts. Any type of ground meat can be substituted combined such as chicken or turkey or pork and shrimp.
2. Mix the water and tapioca in small sauce pan on low heat and cook until it thickens to paste and turn of heat and set aside.
3. Place about 2 tablespoons of filling onto the edge of your wrapper and make one half roll. Crease the ends as shown above, and then fold up the sides. Complete the roll and seal with small amount of tapioca slurry.
4. Fry in small batches at 350 degrees F. until golden brown. Place on cooling rack.
Note: Rice paper will never brown as nice as wheat based paper. If using rice paper, fry only a few at a time, do not let them touch or touch them for the first minute.
See the full post on Stir It Up!
