Introduction: How to Make Vietnamese Eggrolls

Vietnamese eggrolls are among the most famous appetizers in Asian restaurants.  Vietnamese people usually cook them to share with their family and friends in holiday days.  Eggrolls are not really difficult to make, and I am so happy to share my eggroll recipe. 
This recipe serve for 4 person, about 20 – 25 rolls. You can buy ingredients for eggrolls at Asian markets.
                   !!!! Always wash your hand before cooking!!!!

Step 1: Prepare Ingredients

• 1 lb. ground pork shoulder
• 1 lb. taro, diced
• 1 lb. peeled and deveined shrimp
• 1 whole carrot shredded 1/8 inch
• 1 medium onion, diced
• 3 clove garlic, diced
• 2.5 oz. dried wood ear mushrooms
• 2.5 oz. vermicelli noodles
• 3 tbs. fish sauce
• 1/2 tsp. black pepper
• 3 tsp. white sugar
• 2 tsp. salt
• 1 egg yolk, lightly beaten
• 1 pack of egg roll wrappers
• Vegetable oil for deep-frying

Step 2: Prepare Materials

• A large bowl
• A cutting board
• Scissors to cut noodles
• A knife
• 2 bowls
• A dish and a tray to contain eggroll
• Kettle or pot to boil water for noodles and wood ear mushrooms
• Towel paper

Step 3: Prepare Vermicelli Noodles and Mushrooms

Soak vermicelli noodles and mushrooms in two bowls of warm water for 20 minutes. After the noodles and mushrooms are soft, cut noodles into two-inch segments. I use a pair of scissors for ease. Cut off mushroom stems and slice thinly. Sometimes wood ear mushrooms are sold pre-sliced, if not, then slice into strips.

Step 4: Mixing Ingredients (except Shrimps)

In a large mixing bowl, combine shredded carrots, diced onions, garlic, mushrooms, noodles, fish sauce, taro, white sugar, and salt with the ground pork.

Step 5: Work on Shrimp

Put shrimp on cutting board, use knife chop and crush shrimp until finely chopped.

Step 6: Mixing Everything.

Put shrimp chopped and meat mixture ( in step 4). Either washes your hands before mixing and you can use gloves (optional) and mix with hands until pork mix is evenly distributed.

Step 7: Wrap Eggrolls

To form the eggrolls, place 1 eggroll wrapper on a clean, flat surface. Place 2 heaping tablespoons of pork filling in the top - middle of the wrapper. Fold the upper portion of the wrapper over the filling and make sure to tuck the wrapper under the meat firmly. Then, fold each side over firmly and begin to roll the entire wrap. Near the end, dab the remaining wrapper with egg yolk to help seal the egg roll. Refer to the pictures in this step for an example.

Step 8: Fried ( !!! Be Careful With the Hot Oil)

Heat oil to 350 degrees and fry eggrolls for approximately 5-7 minutes until golden brown and crisp. Remove with tongs and place on paper towels to drain

Step 9: Enjoy Eating

This is how the eggrolls should look like after they are done. The tasty, crunchy, fragrant smell of eggrolls would draw anyone to enjoy. Thank you for interesting my country food.