Yields 50 large or 100 small egg rolls
· 4 oz dried wood ear mushrooms
· 8 oz dried bean thread noodles · 1 lb ground pork · ½ lb shrimp, peeled and minced · 1 medium yellow onion, finely chopped · 1 large carrot, finely chopped · 3 cloves garlic, minced · 2 shallots, finely chopped · ⅓ cup fish sauce · 2 large eggs · Freshly ground pepper · 100 (5x5 inch) Filipino egg roll wrappers* · 1 egg, beaten · Peanut or Canola oil *Filipino egg roll wrappers are not easy to find. If you can't find them, use rice paper wrappers instead.
Soak the mushrooms and noodles in hot water for 5-10 minutes or until tender, then finely chop. In a large bowl, combine the pork, shrimp, onion, carrot, mushrooms, noodles, garlic, shallots, fish sauce, and eggs and season with pepper to taste. Mix well. Cover and refrigerate for at least 1 hour. Place a wrapper in front of you with 1 point facing you. Place one tablespoon of the filling on the center bottom third of the wrapper, depending on its size. Fold the bottom corner up over the filling, pinching the skin tightly around the filling to get rid of air pockets. Fold the left corner over the filling, followed by the right. Dab a little beaten egg on the top and roll the egg roll away from you and seal it. Pour 2 inches of oil into a heavy-bottom saucepan. Heat the oil to 350 ° F and deep-fry the egg rolls in batches until golden brown and crisp, turning occasionally, making sure not to over-crowd the pan so that they don't stick together. Fish Sauce Vinaigrette Ingredients:
Makes 2 cups
· 2 cloves garlic, minced, or more to taste · 2 red chili peppers, seeded and sliced or minced, or more to taste (wear plastic gloves when handling). · ¼ cup lime juice · 1 cup water · ½ cup fish sauce · ¾ cup sugar
In small bowl, combine the garlic, chili peppers, and lime juice. Set aside. In medium bowl, whisk together the water, fish sauce, and sugar until the sugar is completely dissolved. Whisk in the garlic and lime juice mixture and let stand for 30 minutes to allow the flavors to meld.
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