Page 370 - Family cookbook v30_Neat

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Earlene Davison Giglierano

Vietnamese Egg Rolls

This recipe has been a favorite in our family for 27 years. Sometimes we would fry them up 100 at a time and have
very few left over. A mom of one of Nathan’s pre‐school pals taught me to make these. Makes about 50 eggrolls.

1 package vermicelli bean thread

1 package Spring Roll wrappers thawed

2 pounds ground pork

1‐3 small onions chopped fine

4 medium carrots grated

2 teaspoons salt

1 teaspoon pepper

1 or more beaten eggs for sealing wrappers

1. Soak vermicelli in warm water until pliable, then chop into about 1inch pieces.

2. Mix all ingredients together except egg and wrappers.

3. Cut stack of wrappers in half diagonally to form triangles. Separate wrappers

from each other, fanning them out on a plate so they are easy to use.

4. Place a small log of mixture across the bottom of the wrapper.

5. Fold ends 1 and 2 to the center and then roll tightly, sealing with beaten egg.

1 2

6. Deep fry in hot grease for about 5 minutes.

7. You can usually fry about 7 at a time. Check one for doneness in the first batch
so that you know if the cooking time is correct.