Chef's Quick Tip: Fried Egg Rolls
<p><span style="background:white"><span style="color:black"><span style="font-family:arial,sans-serif"><span style="font-size:10.5pt">Chef Matt from </span></span></span></span><span style="color:black"><span style="font-family:arial,sans-serif"><span style="font-size:10.5pt">n<span style="background:white">om-eez in Black Rock shows how to make delicious fried egg rolls.</span></span></span></span></p>
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Apr 16, 2018, 4:39 PM
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Updated 2,465 days ago
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Vietnamese Egg Rolls – Cha Gio – Nom-eez
Makes Hundreds – keep filling in freezer!
6 inch wrappers
Ground Pork 5#
Minced Shrimp 2.5#
Jullienne Wood Ear Mushrooms 250g
Shredded Taro root 250g
Shredded Carrots 250g
Rice Vermiccelli Noodles (cut) 250g
Scallions on a bias 250g
Salt 62.5g
Sugar 50g
Fish Sauce 37.5g
Ground Pork 5#
Minced Shrimp 2.5#
Jullienne Wood Ear Mushrooms 250g
Shredded Taro root 250g
Shredded Carrots 250g
Rice Vermiccelli Noodles (cut) 250g
Scallions on a bias 250g
Salt 62.5g
Sugar 50g
Fish Sauce 37.5g
In a large Bowl combine Mushrooms, taro, carrots, scallions and noodle.
Mix until all ingredients are evenly distributed
In a separate large bowl combine Pork, shrimp, salt, sugar, and fish sauce. Mix
Mix until all ingredients are evenly distributed
In a separate large bowl combine Pork, shrimp, salt, sugar, and fish sauce. Mix
Add vegetables to seasoned meats and mix thoroughly.
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