Vietnamese eggrolls

The holidays are right around the corner, and I have been craving some homemade, nostalgia-inducing Vietnamese food. One of my all time favorites is Vietnamese eggrolls — savory meat filled packets deepfried til golden brown. I’ll eat them with and without nuoc cham (Vietnamese fish dipping sauce), plain, or in a noodle dish.

After years of watching my mom make her meat filling, I set out and derived my own recipe which I feel is an accurate version of hers (but nothing ever compares to mom’s cooking, right?). Plus, what I love about this recipe is the simplicity and ease of making batches to freeze. They taste great fresh, but if you do end up freezing them, thaw the rolls on a paper towel before deep-frying.

Take the following ingredients and mix well. I ran all my ingredients through a food processor and let it do all the heavy lifting.

1 large onion, diced
1 ounce wood ear mushrooms, soaked and chopped
1/2 bag of baby carrots, chopped
1 lb ground pork
1 lb ground shrimp
2 eggs
salt and pepper, generously

You should end up with a thick meat paste.
Then, all you need to do is roll the meat in an egg wrapper.

While the rolling process may look daunting, it’s easier than it looks. Basically, take a wrapper and orientate it like a diamond in front of you. Mold some meat paste like a log at the northern corner. Fold the northern corner over the log, roll once, tuck in the east and west corners, and finish rolling.

The last step is to fry to a nice crispy, golden brown and enjoy.
I decided to make vermicelli noodles and eat my eggrolls with mint, sliced cucumbers, and nuoc cham.

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