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Sonny Song's Vietnamese Egg Rolls
Total Time
1 hour 10 minutes
Ingredients
- 1 pound Butterball ground turkey
- 1 cup mung bean noodles, rehydrated and chopped
- 1 cup carrots, grated
- 1⁄2 cup wood ear mushrooms, rehydrated and chopped
- 1⁄4 cup shallots, chopped
- 1 large egg
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- High smoke point oil for frying (avocado, canola, vegetable oil)
- Egg roll wrappers
Directions
- Rehydrate mung bean noodles and wood ear mushrooms in water for 30 minutes. Drain and chop.
- In a large bowl, mix all ingredients until thoroughly combined.
- Place the egg roll wrapper with a corner facing you and place 1 tablespoon of the filling in they corner.
- Roll the corner with the filling forward, away from you.
- Fold the right and left corners towards the center of the wrapper.
- Using water, wet the remaining corner furthest away from you and roll to help seal the egg roll.
- Heat oil to 350°F/176°C and fry in batches until egg rolls are golden brown in color, about 5 minutes.
- Serve with lettuce wraps, dip in Vietnamese dipping sauce and enjoy!
