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Vietnamese Egg Rolls

Yield 20 egg rolls


  • 1/2 (3 3/4-ounce) package cellophane noodles
  • 1/2 pound lean boneless pork
  • 1 pound unpeeled, large fresh shrimp
  • 3 cloves garlic, pressed
  • 1 tablespoon sesame oil
  • 6 green onions, chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons grated fresh ginger
  • 20 egg roll wrappers
  • Vegetable oil

How to Make It

  1. Soak noodles in hot water to cover 10 minutes or until soft; drain. Cut into 2-inch pieces; set aside.

  2. Trim excess fat from pork, and cut into 1-inch pieces; set aside.

  3. Peel shrimp, and devein, if desired.

  4. Position knife blade in food processor bowl; add pork. Process until coarsely chopped. Add shrimp, and process until mixture is finely chopped.

  5. Cook meat mixture and garlic in oil in a wok or large skillet over medium-high heat 5 minutes, stirring until pork crumbles and shrimp turn pink.

  6. Add noodles, green onions, cilantro, and ginger; cook 2 to 3 minutes. Cool completely.

  7. 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 of wrapper with water; tightly roll filled end toward remaining corner, and gently press to seal.

  8. Pour oil to depth of 2 inches into a wok or Dutch oven; heat to 375°. Fry, a few at a time, until golden brown, turning once; drain.