Скачать или смотреть My 71 year old Vietnamese immigrant mother eggroll recipe

CHA GIO | EGG ROLLS
Makes: 70-80 egg rolls

1 roll bean thread
1.5 cups woodear mushrooms
Hot water

2 cups dried/ dehydrated shrimp
Hot water

2 lbs ground meat of choice
10-16 oz minced carrots*
4 shallots, minced (or 1 large shallot, diced)
1 tsp salt
2 tsp black pepper
5 TBSP sugar
1 TBSP chicken bouillon
3 eggs

ADDITIONAL INGREDIENTS
Egg roll wrappers
1/4 cup water + 1 TBSP all pu hi rpose flour (seal)

1. Soak bean thread noodle and wood ear mushrooms in hot water for ~10 mins. Rinse and drain well. Then into smaller pieces using scissors

2. Soak 2 cups dried shrimp in hot water until the shrimp have soften

3. Then place shrimp into a food processor and pulse until it becomes minced

4. then combine all of your ingredients together: minced shrimp, ground meat of choice, bean thread noodle, woodear mushrooms, minced carrots, minced shallots, salt, black pepper, sugar, chicken bouillon and eggs. Combine well.

5. Roll your egg roll according to my video =)

6. Deep fry on medium heat (or medium high, depending on ur stove and how packed you have the pot) for 5-8 mins— or until they float to the top

7. Enjoy as is or as a lettuce wrap dipped in fish sauce dip

*note: any extra eggrolls, you don’t have to cook them. They freeze well. You can cook them frozen. Cook on medium- low heat though (instead of medium / medium high)

FISH SAUCE DIP
1/4 cup fish sauce
1/4 cup sugar
12 oz coconut soda/ coco rico or water
2 TBSP white vinegar
5 cloves minced garlic
Garlic chili paste (sambal) - optional
Chopped Thai chili - optional
mix this all together til sugar dissolves