Mongolian Beef Egg Roll Vs Spring Roll

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Self-proclaimed egg roll lover? I AM So GLAD. Join us – there are lots of room in this Vietnamese Egg Rolls fan club. 😉

What are Vietnamese Egg Rolls?

Egg rolls exist in various forms, depending on the region. They are somewhat like in concept, but vary in filling and the texture of the wrapper.  I am keen on all kinds of egg rolls (egg whorl lover hither, duh), just I do dearest me some Vietnamese Egg Rolls, because it truly is unique and the flavor is amazing!

Pork, shrimp, bean thread noodles, and veggies are wrapped in a light and oh-so-crispy crush, then dipped in a classic savory, sweet sauce with an umami flavor. A party in your mouth!!

How did I learn to make Vietnamese Egg Rolls?

The political party guilty of these yum things? Two lovely sisters name Katie and Natalie. This is their proud creation. Information technology started with a recipe that was passed downward in their family (a.yard.a you know information technology is LEGIT).

They tested and tweaked it to PERFECTION many times over many years, and fed fifty-fifty more happy stomachs with it. Mine, being one of those lucky ones. 😉

So in other words, this is their baby. And they are kind and willing to share it with the globe because they take big hearts, and they want the earth to experience the dazzler that is Vietnamese Egg Rolls.

Katie came over and taught me on all things Vietnamese Egg Rolls. We made so many egg rolls it fed me and my married man for multiple days.

I must say – those consequtive egg-curl-eating days were quite glorious. And I'yard ready to exercise it all over again.

I too gained myself a shoot assistant for this recipe. The paw below – KATIE'S!!! (with no prior manus-modeling experience)

Egg Scroll Wrappers – which one to buy?

If you lot bought egg roll wrappers in the past, you volition about likely be presented with a diversity of wrappers and many of them look different from each other.

For this Vietnamese Egg Roll recipe, we volition be using thin wrappers and from my experience, most of them will actually be labeled "Spring Curlicue Wrapper" on the package, and they are institute in the freezer section in about Asian grocery stores. YES! It is labeled "Spring roll wrappers". This is not a typo.

A lot of "Egg roll wrappers" are for Chinese egg rolls, which are thicker wrappers and take a bubbly texture when fried.

The bound curlicue wrappers are smother when fried and thiner, which is what Vietnamese egg rolls are traditionally made out of. These wrappers are somehow labeled as "jump rolls" when sold in the grocery store.

Confusing a chip…yeah…

Likewise the egg rolls wrappers, the other two ingredients that you will probably have to purchase at an Asian grocery shop are Mung bean noodles or bean thread noodles (super sparse, super fine rice noodles – sold stale) and wood ear mushrooms (many packages telephone call them Black Mucus, with no mention of the wood ear mushrooms).

I know blackness mucus sounds kinda disgusting but they really are just a type of mushrooms. No fear!! It gives the egg roll filling a nice chewy/crunchy texture and a good.

If you actually, really cannot bargain, omit it! 🙂

How to Wrap Vietnamese Egg Rolls?

The beauty of egg rolls is that you basically chop up everything (meat, shrimp, veggies etc) and throw them into a large bowl. Then you're all set up to wrap them and turn them into egg rolls.

How to reheat leftover egg rolls?

This recipe will brand 25-30 egg rolls. The egg rolls are yummy, but unless you have a lot of people to feed, my judge is you will non exist consuming all 25-thirty egg rolls in one setting despite it yumminess.

But then if eating it all at once is your thing, you are an egg-roll-eating machine and more ability to you. 😉

I find that toasting leftover egg rolls in the toaster oven, or heating them in the oven, brings back the crispy trounce a fresh egg whorl promises, and are my favorite ways to rut up leftover Vietnamese Egg Rolls. Microwaving them will estrus them upwards too, just they will no longer be crispy.

If you want the ultimate "gustation-like-fresh feel" with leftover egg rolls, save the wrapped only un-fried egg rolls in the freezer. When you are ready to swallow them, defrost them completely, then fry them up!

The Sauce, a.grand.a. Nouc Mam Sauce

That picayune bowl with yummy sauce-looking stuff in it? That is call Nouc Mam Sauce, or aka, THE SAUCE.

I beloved me a practiced sauce, and in my humble stance, no egg scroll is complete without its sidekick, THE SAUCE.

Simply toss fish sauce, lime juice, brown saccharide, water, garlic, and red pepper flakes into a jar and shake information technology up. It'south a watery, not thick, sauce.

Throw some shredded carrots in there if y'all similar. That's how they practice it in a lots of restaurants, but it doesn't add together or take away the taste.

So dip those egg rolls into THE SAUCE like your life depends on it.

Okay, Egg roll party-people – there you have it. Vietnamese Egg Rolls  – life-changing and necessary in your egg roll-eating hazard. On acme of that, it is so fun to make.

So, whatcha waiting for? Take hold of your egg-ringlet-loving peeps, make some egg rolls, and eat your heart out.

DID YOU ENJOY THIS RECIPE? Please comment beneath and give us a 5-star rating! This volition aid others observe this recipe on Google and Pinterest! We very much appreciate your assistance! 🤍

Another Vietnamese Favorite

If you dear this, you might too enjoy some other authentic Vietnamese dish, one of my all time favorites on the web log – Vietnamese Noodle Bowl with Grilled Pork!

More Asian-inspired starters/appetizers on the blog!

• Baked Foam Cheese Wontons
• Garlic Edamame
• Malaysian Curry Puff
• Hot and Sour Soup
• Egg Drop Soup
• Asian Lettuce Wraps

• ane ane/4 lbs basis pork
• i lbs shrimp
• one tbsp sugar
• three-iv tbsp fish sauce
• 1/iv tsp ground black pepper
• 1/two tsp salt
• 6-eight cloves garlic
• 1 large yellow onion
• iv eggs
• two small bundles Mung Edible bean noodles (bean thread noodles) ~4oz
• i/2 cup Wood ear mushroom (black fungus)
• 1/2 cup shredded carrots
• 1 jalepeno
• 25-30 8″ x 8″ spring roll wrappers
• A few cups canola oil

Nounc Man Sauce

• one/3 cup fish sauce
• 1/3 cup saccharide
• 2 cups h2o
• one clove garlic minced
• 1/four-i/2 tsp red pepper flakes

• Soak wood ear mushrooms (black mucus) in warm/hot h2o for 15-xx minutes until they soften.

• Mince garlic; Chop carrots, jalapeño, shrimp and soaked/softened woods ear mushrooms into small pieces.

• Cut off one/4 of the onion and set aside (for deep frying afterward), and mince the rest of the onion.

• In a large bowl, combine minced garlic, chopped carrots, chopped jalapeño, chopped shrimp, chopped wood ear mushrooms, minced garlic, minced onions, ground pork, carbohydrate, fish sauce, black pepper, common salt, and 3 eggs (not 4, the other one is used later equally egg wash).

• Boil water in a pot and once the water is boiled, add together bean thread noodles for 15-20 seconds to soften noodles. Do not overcook as they will go soggy. Remove promtply and rinse with cold h2o to prevent them from sticking together and overcooking. Add together noodles to the large bowl and combine with the other ingredients.

• Wrapping the egg rolls: Beat upwardly the other egg in a pocket-size bowl to use as an egg launder. Brand certain bound roll wrappers are completely defrost before apply (it doesn't take long!).

• Gently remove one wrapper and set it in forepart of you lot – it should sit in front of you in the shape of a diamond. Place 1/4 loving cup of mixture from the large bowl on the bottom corner, then fold the bottom corner over to cover the top of the mixture.

  

• Curl egg roll over in one case, then fold the correct corner over.

  

• Next, fold the left corner over.

  

• Go on rolling egg roll until it is completely wrapped. Dab some egg wash on and under the envelope-looking fold to seal the egg roll.

  

• Repeat Stride 7-11 until all the filling is done. Should yield 25-xxx egg rolls.

• Heat upwards a few cups of oil in a pot (nosotros will be deep frying the egg rolls so use plenty oil to submerge an egg roll), along with the 1/4 onion that was set aside earlier, until temperature reaches 345-355 degree F.

• Fry a few egg rolls at a time, and avoid overcrowding the egg rolls in the pot. Egg rolls will take ~four-7 minutes to fry, and information technology should be slightly gilt brown after frying. Keep an center on the eggrolls and employ tongs to flip them onto the other side every at present and then. You will be frying in multiple batches unless you have very large pot. (Meet notes for more tips)

• Remove egg rolls when done and set information technology on a paper towel to absorb access oil. Let it cool for a few minutes.

• While waiting for the egg rolls to cool, combine all ingredients for Nouc Mam sauce together to make the sauce.

• Serve Vietnamese Egg Rolls with Nounc Mam sauce – enjoy!

Egg Roll frying tips:

• Cook under medium to medium high oestrus. However, as the oil gets hotter, lower the temperature slightly.
• If you practice not have a thermometer – when the onion bubbles upwardly and sizzles intensely, oil should be hot enough! Once that happens, test out an eggroll. Gently place it in the pot – if it sounds dainty and sizzly, add in ii or 3 more depending on the size of your pot.
• The showtime batch may not brown the style you lot might await but the batches will get browner as you go (as the oil gets hotter). Also the onion will outset to get actually burnt and then have out the pieces when you detect they're looking black as decease. 🙂

Calories: 238 kcal | Carbohydrates: 16 thousand | Protein: 10 yard | Fatty: fifteen g | Saturated Fat: three thousand | Polyunsaturated Fat: three k | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 67 mg | Sodium: 697 mg | Potassium: 168 mg | Fiber: 1 g | Sugar: iv 1000 | Vitamin A: 518 IU | Vitamin C: ii mg | Calcium: 33 mg | Iron: ane mg

Have a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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