Vietnamese Pork Egg Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 5/8 ounces cellophane noodles 1/2 lb lean boneless pork 1 lb peeled and deveined large raw shrimp 3 cloves garlic 1 tablespoon toasted sesame oil 6 green onions, chopped 2 tablespoons chopped fresh cilantro 2 teaspoons grated fresh ginger 20 egg roll wraps oil (for frying)
Directions
Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
Cut into 2-inch pieces; set aside.
Trim excess fat from pork and cut into 1-inch chunks.
Place pork in food processor and process until coarsely chopped.
Cook meat and garlic in 1 T. sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles
Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
Spoon 1/4 cup mixture in center of each egg roll wrapper.
Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
Pour oil to a depth of 2-inches in a wok or dutch oven heat oil to 375 degrees.
Fry, a few at a time, until golden, turning once.
Drain.
Number of Servings: 20
Recipe submitted by SparkPeople user STARLASUE.
Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
Cut into 2-inch pieces; set aside.
Trim excess fat from pork and cut into 1-inch chunks.
Place pork in food processor and process until coarsely chopped.
Cook meat and garlic in 1 T. sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles
Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
Spoon 1/4 cup mixture in center of each egg roll wrapper.
Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
Pour oil to a depth of 2-inches in a wok or dutch oven heat oil to 375 degrees.
Fry, a few at a time, until golden, turning once.
Drain.
Number of Servings: 20
Recipe submitted by SparkPeople user STARLASUE.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 7.1 g
- Cholesterol: 13.5 mg
- Sodium: 191.9 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 0.6 g
- Protein: 6.1 g
Member Reviews