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Vietnamese Egg Roll Recipe With Taro

Vietnamese Egg Roll Recipe With Taro

Tina Cooper
Let’s dive into the world of Vietnamese cuisine, specifically focusing on a gem of a recipe: Vietnamese egg rolls with taro. 
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine vietnam
Servings 10 Servings
Calories 75 kcal

Equipment

  • Large mixing bowl
  • Deep frying pan

Ingredients
  

For the Filling:

  • ½ pound shrimp peeled, deveined, and finely minced
  • 1 tablespoon garlic minced (about 2-3 cloves)
  • 1 large egg
  • 1 tablespoon fish sauce
  • 2 teaspoons granulated sugar
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon kosher salt fine salt is also acceptable
  • 1 teaspoon cracked black pepper
  • 1 tablespoon fresh cilantro chopped
  • 1 tablespoon soy sauce
  • 1 pound ground pork
  • 2 ounces cellophane noodles also known as bean thread noodles; typically 1 bundle
  • ¼ cup dried wood ear mushrooms
  • 1 cup carrot peeled and finely shredded
  • 1 cup taro peeled and finely shredded
  • ½ medium yellow onion finely diced (or 2-3 shallots)
  • For the Rest of the Egg Rolls:
  • 40-50 sheets 8-inch spring roll wrappers see post for photo reference
  • ¼ cup water
  • 1 tablespoon cornstarch
  • Oil for frying

To Serve:

  • Đồ chua Vietnamese pickled carrots and daikon radish
  • Green leaf lettuce or your choice of lettuce
  • Perilla leaves

Mint

  • Nước chấm Vietnamese dipping sauce

Instructions
 

Step 1: Prepare the Fillings

  • Start by soaking the cellophane noodles and dried wood ear mushrooms in warm water for about 15-20 minutes until they soften. Drain them well. The mushrooms should be finely diced, and the noodles cut into shorter lengths.

Step 2: Mix the Ingredients

  • In a large mixing bowl, combine the shrimp, garlic, egg, fish sauce, sugar, chicken bouillon, salt, black pepper, cilantro, soy sauce, ground pork, softened noodles, diced wood ear mushrooms, shredded carrot, shredded taro, and diced onion. Use your hands (yes, get in there!) to mix everything thoroughly.

Step 3: Prepare the Wrap

  • In a small bowl, mix ¼ cup water with 1 tablespoon cornstarch to create a slurry. This will help seal the egg rolls. Gently peel the spring roll wrappers, and keep them covered with a damp cloth to prevent drying out.

Step 4: Roll It Up

  • Take a wrapper and place it on a clean surface with one corner facing you. Spoon a generous tablespoon of filling near the corner closest to you. Roll it tightly halfway, fold in the sides, and continue rolling until you reach the end. Brush a bit of the cornstarch slurry to seal the edge.

Step 5: Frying Time

  • Heat enough oil in a deep frying pan to submerge the rolls. The oil should be around 350°F. Fry the rolls in batches, making sure not to overcrowd the pan. Fry until they’re golden brown and crispy, usually about 5-7 minutes per batch. Drain on a paper towel-lined plate.

Notes

  • Test Batch: Fry one roll first to ensure the filling is cooked and the roll holds together.
  • Oil Temperature: Maintain a consistent oil temperature to prevent oily or undercooked rolls.
  • Thin Wrappers: Use thin wrappers for extra crispiness.
  • Freeze Ready: You can freeze uncooked rolls for up to a month, frying them directly from frozen.
  • Cooking Time Adjustment: Adjust frying time if rolls are frozen.

Nutrition

Calories: 75kcal
Keyword Vietnamese Egg Roll Recipe With Taro
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