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Recipe for :

Vietnamese Eggrolls
 

This is one of the recipes from a new contributor who will be known as Mrs Susie. In the very near future I will provide more information in the biography section. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe. Mrs Susie has this to say about this recipe:

"I learned how to make these from a friend who had a oriental food shop. She was smart and made me buy them for 2 years before she gave me the recipe, that was when they cost $0.80, now she sells them for $3.50 for 2 at her own restaurant".

Ingredients

1 pound ground pork
1 medium onion chopped
1/2 bunch of green onions chopped
1 carrot grated
1 clove garlic minced
1/2 tsp. Pepper
1 tbs. Golden mountain soy sauce (see note below)
1 egg
4 crab sticks chopped and partially shredded
4 oz bean thread noodles
1 package spring roll wrappers* (found in freezer)

*These are thin, square, white - not a round hard disc and not an eggroll wrapper

Method
  • Soak bean thread noodles in cool water for 10 minutes. Drain and chop into 1" pieces, place in large bowl
  • Add rest of ingredients and mix with a fork to incorporate all ingredients. I use the fork to cut in the ground pork, gently cutting and mixing until the desired consistency is reached. (noodles evenly distributed through vegetables and meat.
  • Let set for 10 minutes for the flavors to mix.
  • Take the spring wrapper package and remove plastic wrap and discard. Gently separate each piece and place under a moist, but wrung out cloth. If they dry out they will crack when rolling with the meat filling. When all are separated, take one and place on a clean surface with one corner facing you.
  • Place approx. 1 tblsp (or the size of sausage link) in the corner facing you of spring roll wrapper.
  • Fold corner nearest you up to cover filling. Now you have a large square of wrapper with one corner folded up away from you.
  • Now fold over the right corner to the edge of the filling, make a crease and tuck behind mixture. Do the same with the left corner. They should over lap each other. Now what you are looking at is: the wrapper with one corner folded up over the filling and each side folded in so the only true corner that is left is at the top which is facing away from you. (I'm trying to be as specific as I can because this is hard to explain, but very easy to do.) Then start rolling the filling towards the top. The eggroll should only be as long as the filling. If there is wrapper sticking out, fold it in again towards the center and behind the filling. When you reach 2" from the top, wet your fingers in a bowl of water and wet the two angles of the corner. Continue to roll and seal the wet edges with your finger.
  • I have to tell you, I found the rolling of the various appetizers to be one of the hardest things to do. But get your self an eggroll and take it apart and see how they do it. It really is easy to do. Remember I learned 20 years ago when oriental cooking was more rare.
  • Fry the eggrolls at 350º until browned, and 160º inside. You can freeze them before cooking, on a rack in the freezer, or you can fry them and freeze them and heat them up in a 350º oven prior to serving.

About golden mountain soy sauce. You can probably find this in any Chinese shop. This is what makes it Vietnamese eggrolls. You can probably substitute other soy sauce, but it won't taste the same. Do not use the sediment.

Serves 6

Enjoy!
Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".

 
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