Ba Noi’s Vietnamese Egg Rolls

I’m privileged to be sharing the most precious of recipes with you today. Forget everything you know think you know about egg rolls. Because these are the eggrolls to rule all eggrolls. A tradition passed down through generations, I’m sharing the recipe with you for Vietnamese egg rolls. Of course I have special permission to share with you.  This is one you’ll want to make for every special occasion. This recipe calls for ground chicken, but you could use ground pork as well. Delicious on their own, you can also serve with fish sauce – but they’re seriously good with everything or by themselves. Recipe makes about 25 eggrolls.

Ingredients:

Ground Chicken
Bean Thread Noodles – 2 Packages (2oz Each)
1 ½ tsp Onion – Finely Chopped
2 ½ Tbs Shredded Carrot
2 ½ Tbs Magi Soy Sauce
¼ tsp Honey
⅛ tsp Garlic Powder
⅛ tsp Sesame Oil

25ct Spring Roll Shells
Oil for Frying

Directions:

1. Soak the bean thread noodles in water for at least 10 minutes or until soft. Dry noodles in a towel and cut into small pieces.
2. Bring the frozen spring roll shells to room temperature.
3. Make the filling. Combine the onion, carrot, soy sauce, honey, garlic powder and sesame oil in a large bowl. Add the chicken and mix well. Add the noodles and stir to combine.
4. Prepare the shells. Remove the wrappers from the packaging and cut about two inches off one corner as shown in the picture.
5. Carefully separate each layer of spring roll wrapper and place them onto a plate or board.
6. Have a small bowl of water nearby. You’ll use this to seal the egg rolls.
7. You’re ready to start filling. With the cut side of the wrapper facing you, add about a tablespoon of filling right above the edge. 
8. Fold up the cut bottom of the wrapper on top of the filling and tuck it in tightly.
9. Fold in the right corner.
10. Fold in the left corner.
11. Roll up the rest of the way. Dampen your finger in water to seal the top corner of the egg roll.
12. Repeat this process until all 25 are complete. The technique definitely takes practice, but don’t worry about imperfections – it only adds to the handmade look. And they’ll all taste wonderful, no matter what they look like.
13. Heat at least 1 ½ inches of vegetable oil to 340 degrees. 
14. Fry egg rolls in hot oil for about 5 minutes or until brown on all sides. You can also air fry them, but they just don’t taste as good. 
15. Remove from oil and place on paper towels to absorb the excess oil. Let cool.

Enjoy warm or at room temp. To reheat, warm a pizza stone on 400 degrees in the oven. They’re also great cold the next day or reheat on the stone for about 5 minutes to retain crispiness. Fair warning – once you make these, they’ll be requested at every family gathering.

Love,

Sara