Pan-fried Vietnamese Egg Rolls


  • 1 package spring roll wrappers


  • 1 pound lean ground turkey (I used 93%)
  • 1/2 pound ground pork
  • 1/2 pound shrimp
  • 1 carrot
  • 4 long green onions, chopped
  • 5-6 dried shitake mushrooms, soaked in hot water
  • 1 bean thread vermicelli
  • 3 Tbs fish sauce (look for the 3 crabs on the label)
  • 1/4 tsp freshly ground black pepper
  • 1 Tbs sesame oil
  • 1/2 Tbs of ground ginger
  • 2 egg whites (leave yolk for closing the wrappers)

Dipping sauce

  • 1 Tbs fish sauce
  • 4 Tbs water
  • 1/2 tsp minced garlic
  • 1/2 tsp red pepper flakes
  • 1 tsp sriracha
  • Juice of 1/2 lime


  1. Soak noodles in boiling water until cooked. Be ready to quickly add to an ice bath to stop the cooking process. Soak dried mushrooms in hot water for about 15 min or until softened. Squeeze both noodles and mushrooms dry. Cut vermicelli into shorter strands.
  2. In a food processor, pulse mushroom and carrot until finely chopped. Add to large mixing bowl. In same food processor, add shrimp and pulse until coarsely ground (do not overprocess or it will become pasty). Add all the ingredients to the large bowl. Mix thoroughly.


1 comment:

  1. Nothing like having incomplete instructions