Egg Rolls, Dipping Sauce and Carrot and Daikon Salad

Egg Rolls

  • 2-3 pkgs (25 count) egg roll wrappers
  • 1 lb ground shrimp
  • 2 lbs ground pork
  • 2 large carrots shredded
  • 1 small cabbage shredded
  • 1 medium onion minced
  • 3 small packs vermicelli, soaked in water until soft and cut into 1/2 inch pieces
  • 4 chicken boullion cubes
  • 1 T sesame oil
  • 2 cloves garlic minced
  • 2 T fish sauce
  • 1 T sugar, or to taste
  • pepper to taste
  • 1 egg beaten, use as eggwash

Preheat frying oil in a wok or preheat your fryer if using one. Mix all ingredients well in a large mixing bowl. Set mixing bowl on top of a dish towel on one end so that any excess liquid drains to one side. Make sure you keep the egg roll wrappers from drying out by covering them with a damp towel.

To assemble, lay down one egg roll wrapper and place about 4 T mixture on the lower center of the square. Shape mixture into an oblong shape. Fold the bottom corner up to cover the mixture.

Fold each left and right corner into the center.
Lightly trace the top corner with eggwash. Roll the oblong parcel towards the top and press down the side that had the eggwash firmly to seal. Repeat until you are out of wrappers or egg roll mixture.

Fry the egg rolls until golden brown. Be sure let them sit on some paper towels to absorb any excess oil that may drip off when they come out of the fryer.

Serve with dipping sauce, carrot and daikon salad, fresh mint, cilantro, sliced cucumbers, and fresh lettuce.

Dipping Sauce
  • 4 parts fish sauce
  • 4 parts semi-warm water
  • 2 parts sugar
  • 1 part white vinegar
  • 1 part lime juice
  • *note if you don’t have any limes, you can double the amount of vinegar
Combine all the ingredients in a bowl and serve with some ground chili paste or minced garlic with finely sliced Thai chilies.

Carrot and Daikon Salad
  • 1 C grated carrots
  • 1 C grated daikon
  • 1 tsp white vinegar
  • 1 tsp sugar
  • 5 T dipping sauce
  • 1/2 C water
  • pinch of salt
Combine all the ingredients and allow to sit overnight in the fridge before serving.

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