Vietnamese 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
- Soak noodles in hot water to cover 10 minutes or until soft; drain. Cut into 2-inch pieces; set aside.
- Trim excess fat from pork, and cut into 1-inch pieces; set aside.
- Peel shrimp, and devein, if desired.
- Position knife blade in food processor bowl; add pork. Process until coarsely chopped. Add shrimp, and process until mixture is finely chopped.
- 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.
- Add noodles, green onions, cilantro, and ginger; cook 2 to 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 of wrapper with water; tightly roll filled end toward remaining corner, and gently press to seal.
- 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.
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