How to Make the Tastiest Vietnamese Egg Rolls!

Here is a recipe to make some really tasty Vietnamese Egg Rolls!

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Ingredients

1 cup dry cellophane noodles or 2 bunches

1/4 cup dried black fungus

1/2 cup shredded jicama

1 pound ground pork (I used 90% lean, you can use turkey or chicken too)

1/2 large carrot

1 diced small onion (or grated)

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Seasoning

1 egg1

.5 tbsp sugar

2 tsp fish sauce

1 tsp salt

1 tsp pepper

2 tsp mushroom seasoning

1 tsp ground white pepper

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Instructions!

1. Soak your fungus and cellophane first while you prepare the veggies.

2. Chop finely or grate all your veggies. For the jicama, salt and microwave for 15 seconds then squeeze out all the moisture. Just squeeze the liquid out of the carrot and onion, no need to microwave.

3. Cut the noodles into 1 inch pieces and combine with veggies and 1 pound of meat.

4. Add your seasonings and mix. I microwaved 1 tsp of filling on a plate and adjusted my seasonings.

5.These are the TYJ spring home egg rolls- we made about 20 egg rolls but if you wrap it smaller you can make more, just make sure to wrap it tightly so the filling doesn’t leak.

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You can freeze them uncooked for awhile. Fry at 325 until golden brown. Serve with fish sauce dipping sauce - I bought this one but you can make it at home too!