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Tasty Egg Rolls With a Touch of Vietnam

December 18, 1986

"These egg rolls may be served with fried rice and steamed broccoli," Valerie Graves writes, "or used as a party appetizer. All of the ingredients are available in Chinatown." VIETNAMESE-STYLE EGG ROLLS

1/2 (7.75-ounce) package bean thread or cellophane noodles

8 large dried shiitake mushrooms

1 pound ground pork

1 pound shrimp, shelled and chopped, or flaked crab meat

1 cup finely diced peeled carrots

1 cup finely diced peeled jicama

1 cup chopped green onions

1 cup finely diced onions

1/3 cup fish sauce or salt to taste

Oil for deep-frying

1 (1-pound) thin spring roll wrappers

Sweet and sour sauce

Soak bean threads in hot water. Drain and chop. Soak mushrooms in water to rehydrate. Drain and chop.

Combine bean threads, mushrooms, ground pork, shrimp, carrots, jicama and onions. Season to taste with fish sauce or salt.

Place each spring roll wrapper in diamond position on flat surface. Place 2 level tablespoons mixture in bottom corner of wrapper. Moisten edges with water. Roll up once, then fold side corners over and continue to roll egg roll style. Repeat with remaining wrappers and filling.

Heat oil in deep-fryer or wok to 350 to 375 degrees. Fry egg rolls, a small batch at a time, until golden brown, turning frequently to avoid uneven browning. Drain on paper towels. Serve with favorite sweet and sour sauce. Makes about 40 egg rolls.

Note: If using regular egg roll wrappers that are thicker than spring roll, use about 2 packages.



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