Vietnamese Pork Egg Roll

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Vietnamese Pork Egg Roll calories by ingredient



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

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.

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