Vietnamese Egg Rolls Cha Gio Eggrolls

Serves: 24

Ingredients:

·        2 1/4lb Ground Pork (1020g)

·        11 oz Large Shrimp (311g) about 30 shrimp

·        70g Dried Bean Thread Noodles, (140g hydrated bean thread Noodles)

·        140g Onions, diced

·        140g Carrots, Shredded

·        1 tsp salt

·        ½ tsp pepper

·        1 egg

·       3 Tbsp Fish Sauce

·        Pack of Egg Roll Wrappers

·        Vegetable Oil for Frying

    Mom's

    -1.5lb ground pork

    -1 lb shrimp

    -1 large carrot

    -1 medium onion

    - 2 clear noodles, soaked in hot faucet water

    - salt, pepper, fish sauce

    -1 egg

Directions:

1.     Soak dried bean thread noodles in warm water. When soft, cut into smaller pieces using scissors.

2.     Defrost frozen shrimp, if using frozen. Deshell and cut eat shrimp into 3-4 pieces.

3.     Shred carrots and dice onions.

4.     In a large bowl, add ground pork, bean thread noodles, carrot, onions, salt, pepper, fish sauce and egg. Mix with hands until fully combined.

5.     Peel apart all eggroll wrappers and place on plate and cover with moist towel.

6.     Each egg roll will get ¼ cup worth of filling. (about 62 grams) Top with some pieces of shrimp before rolling it. 

7.     Heat Oil in a large pan to 350F.

8.     Fry egg roll until gold brown 5-8 minutes. (Done when internal temperature is 165F) Drain on paper towels. Then set on a cooling rack.

Nuoc Cham-

-1/4 cup fish sauce

-1/4 cup white vinegar

-1 cup water

-1 tablespoon sugar