Vietnamese Eggrolls – Air Fried, or Deep Fried

• Servings: 25
• Prep Time: 30 min.
• Cook Time: 15 min.
• Difficulty: intermediate
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I learned this recipe about 20 years ago from a Vietnamese lady who spoke little English.  I have treasured it since and cook it often, with a few of my own twists. The flavor is amazing, and you can’t eat just one.  You can also make a big batch and freeze for another time.  Did I mention you can air fry them too? Serve these with your favorite sweet chili sauce.*

Ingredients:

• 1 ½ lbs. ground pork
• 1Tbsp. sugar
• 3 Tbsp. fish sauce*
• ¼ tsp. black pepper
• ½ tsp. salt
• 1 tsp. garlic powder
• 1 bunch green onions, chopped
• 3 large eggs (2 will go in meat mixture, 1 will be used for egg wash)
• 2 small bundles Mung Bean noodles (bean thread noodles.)*
• 1 cup Black Fungus, or Wood Ear Mushrooms*
• ½ cup shredded carrots
• 25 spring roll wrappers, cut in half to form 2 triangles*
• 4 to 6 cups Canola Oil for frying those bad boys (you do not need the oil if you are air frying)

Directions:

1. Before you begin rolling your eggrolls, please take time to read the directions and look at the image of the rolling process.  This will make this a lot easier to understand.
2. Cover Black Fungus in boiling hot water and allow it to soak until the mushroom is soft and pliable, about 5 min. Once soft, chop into small pieces, leaving the hard pieces out, and place in a large bowl.
3. In a small saucepot, heat enough water on the stove to cover the Mung Bean Noodles.  Once the water is boiling turn the heat off and add the Mung Bean Noodles.  Stir them around and once they are soft, about 5 min., quickly remove from hot water and rinse in cold water (It won’t take long.) Once cool, cut into about 1-inch pieces (you don’t have to be exact.) Add to large bowl.
4. To the same large bowl add pork, green onions, carrots, and 2 eggs.
5. In a separate small bowl add sugar, fish sauce, pepper, salt, and garlic powder, stir to combine, add to the large bowl, and mix all ingredients until well combined.
6. In a small bowl add the remaining egg and stir, you will use this to seal your eggroll.
7. Heat a small skillet to medium high and fry a small amount of the meat mixture for a taste test. Once cooked, and cooled taste the meat and adjust the seasoning if needed. 
8. Lay one spring roll triangle onto your working space, using your fingers, dip into the egg wash, and smear on the top of the triangle. 
9. Next, top the eggroll wrapper with a little less than 1 Tbsp. meat mixture and spread evenly.  Fold in both sides and roll from bottom up.  See image below. * Continue rolling until you run out of the meat mixture.
10. If cooking immediately, place about 4 cups cooking oil into a deep skillet and heat to med-high, about 375℉.
11. The oil is extremely hot, so carefully lower an eggroll into the oil.  Continue adding eggrolls, in a single layer until the skillet is full, but you still have room to move them around, you will probably have to work in batches.  Cook for about 15 minutes, turning on occasion. You want the eggroll to turn a golden brown.
12. Remove from oil and place on a paper towel liked baking sheet.
13. Serve with your favorite sweet chili sauce.

Rolling instructions

Ready to Fry or Freeze

If you plan to make ahead and freeze, see note below. **

Air fryer method:

1. Place your eggrolls in a single layer, not touching, and air fry for 10 to 15 minutes.
2. If cooking from frozen, cook in the air fryer for about 20 minutes.

Notes:

*I live near an Asian market, so I can pick up some of the ingredients there.  If you need help finding anything, they are always happy to help.

**Make ahead and freeze – instead of frying place your eggrolls, in a single layer, not touching on a parchment lined cookie sheet, or whatever you have that will fit in your freezer.  Freeze solid, and then wrap tightly in cling wrap for another use.  By freezing in this manner, you can separate them and cook what you want.