Remember when I posted about my husband’s favorite childhood dish (here)? Yes, it took me over 20 years to attempt that one, but this recipe, my mother-in-law’s egg roll recipe), I hopped on that one right away. I first made it many years ago when we moved away from Maryland, and I was craving her egg rolls. They really are the best egg rolls I’ve ever tasted. She was kind enough to share her recipe with me.
While mine aren’t quite as good as her’s, they come pretty dang close. The only problem is that I cannot seem to find the right egg roll wrappers. The egg roll wrappers sold in the grocery store are more like a pasta than a flaky egg roll wrapper, so if any of my Vietnamese friends know which egg roll wrappers I should be buying, please let me know. I went to 99 Ranch (here in LA) and thought I bought the right ones, but I didn’t. I think if I found the right wrappers, these would be as good as John’s mother’s.
The last time I made egg rolls, I made a couple of small changes, so this is not her original recipe. I wanted my son, Michael, to actually eat them, and he doesn’t love vegetables, so I put fewer in. He liked them, so I consider them a success. And I’ll share that success with you right now.
Anna’s Vietnamese Egg Rolls
1 package egg roll wrappers
1 pound ground pork (not sausage), or use ground turkey or chicken
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fish sauce (nuoc mam)
shredded cabbage and carrots (to taste – sometimes I use a coleslaw mix, without dressing, from the produce department)
Onion, dried or fresh (to taste)
bean thread noodles (to taste)
wood ear mushrooms (to taste)
1 tablespoon flour
1/4 cup water
Oil for frying
Before you begin making egg rolls, soak bean thread noodles and wood ear mushrooms (separately) in water until soft. When ready, mix egg and ground pork in a bowl. Add salt, pepper, and fish sauce and stir well to incorporation. Add cabbage, carrots, and onion and stir to combine. Using kitchen shears, cut up softened wood ear mushrooms and stir into meat/vegetable mixture. Then do the same with the bean thread noodles.
Mix flour and water together to form a “glue.” Roll egg rolls and use the “glue” on the end of the wrapper to seal. Preheat oil to 375 degrees Fahrenheit, then cook the egg rolls for about 2 minutes on each side. Remove from oil and place on paper towels. Serve.
Here’s my photo step-by-step.
You can make these super simple egg rolls, too.
Simply select the meat you prefer, follow these simple instructions, and enjoy!