Yes, very much worth it -- so much better than in almost any restaurant. I've made the ones with eggroll wrappers, more like a Chinese eggroll, and ones with rice paper, Vietnamese eggrolls.justagirl wrote:I was thinking of buying some eggroll wrappers and making eggrolls at home. I had some Southwest style eggrolls the other day that got me thinking about what I could do. I suppose they have to be deep fried though, huh? Any advice out there or should I just go for it?
This is the recipe for the Vietnamese one:
Vietnamese egg rolls
1½ to 2 pounds ground pork
2 pounds crabmeat
2 finely chopped medium onions
2 bunches green onions, white part only, finely chopped
4 ounces dried mushrooms
1” diameter bunch of bean vermicelli (cellophane noodles)
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon sugar
3 tablespoons nuoc mam (fish sauce)
1 500-gr. package rice paper, or egg roll skins if rice paper is not available.
Soak dried mushrooms in hot water until soft. Remove stems. Chop fine. Soak bean vermicelli in hot water about 5 minutes, or until limp; drain. Cut in 1” to 2” pieces. Mix everything together except rice paper. Cut rice paper into quarters. Dip each piece in water and place on a terrycloth towel. When it is flexible but not very wet, it is ready to use. Place it on a plate and place a small amount of filling on the paper, on the rounded side. Roll over towards the point, half-way. Fold the two sides in, and roll the rest of the way. Fry rather quickly in deep oil until lightly browned. Serve on Lettuce Salad, or with Nuoc Cham for dipping. To make ahead of time, fry only until crisp, but not browned. Drain, cool, and freeze. Defrost and finish frying to serve.