How do Vietnamese Egg Rolls-Click Here! Makes about 20-25 spring rolls Ingredients: 1 pounds ground pork shoulder 1 whole carrot, chopped 1 / 8 inch 1 medium onion, diced 1 clove garlic, chopped 2.5 ounces of black fungus (mushrooms woodear) 2.5 ounce glass noodles 3 tbsp. Fish sauce 3 tsp. Mushroom seasoning 3 tsp white sugar 2 tsp. Spring onions 1 bottle of light beer 1 package spring roll wrappers brand Lumpia Vegetable oil for frying 1) hydrates glass noodles and black mushrooms in warm waterabout 5-10 min. After moisturizing, the minced black mushroom into quarters and chop coarsely glass noodle. 2) In a large bowl, combine seasoning shredded carrots, diced onions, garlic, black mushrooms, glass noodles, fish sauce, mushroom, white sugar and spring onions with the ground pork. Mix with your hands until the meat mix is evenly distributed. 3) To form the egg rolls, place 1 spring roll wrapper on a clean, flat surface. Place 2 heaping tablespoons of pork filling in the top center ofWrapper. Fold the top part of the packaging, filling and make sure the cover sheet under the meat firmly tuck. Then fold each party over and begin to roll the whole package. Near the end, dab the remaining wrappers and beer to help seal the egg roll. 4) The oil to 350 degrees fry spring rolls for 5-7 minutes until golden brown and crispy. Remove with tongs and let drain on paper towels place. 5) with lettuce and fish sauce. Check out our third Episode, and winnersis FOOD2 ...
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