Day 18, Mission: May Wah Vietnamese Egg Rolls, 347 recipes to go

One of my absolute favorite Vietnamese restaurants in Boulder is May Wah. They have a wide variety of both Thai, Chinese, and Vietnamese dishes available in lunch size portions and dinner portions.Everything is delicious and very authentic. The meal that Jason and I go crazy for is the Vietnamese Noodle Bowl with Vietnamese Egg rolls and Pork. Since making this all would stress you out, and the ingredients are tough to get a hold of... I decided to figure out how to make my favorite part of it all: the egg rolls. These egg rolls are very different from traditional egg rolls, but are far more delicious. Here is how you can make this yummy snack at home thanks to simplyvietnamese.wordpress.com
Yields: 4-6 Servings
Total Time: 1 hour
# of Pans: 1
Ingredients:
For egg roll:

1/2 Pound ground pork
1 Garlic clove (chopped)
1 carrot, peeled and shredded
1/8 cabbage, shredded
1 ounce dried vermicelli noodles
2 Mushrooms (any kind will do)
1-2 large eggs
Ground black pepper
1-2 tbsp of fish sauce (depending on taste)
1/2 tbsp oyster sauce (optional)
12oz package of egg roll wrappers
Oil for frying
For Sweet Fish Sauce/Dipping Sauce:
1 garlic clove chopped
1/8 teaspoon of hot chili peppers flakes
2 Tablespoons  fish sauce
1/3 cup water
1 tbsp fresh lime/lemon juice
1 Tablespoons cup sugar
1-2 tbsp shredded carrots
Directions:
*Soak vermicelli noodles in a bowl of warm water for 20 minutes
*While soaking, add your ground pork to a frying pan and cook until no longer pink
* In a food processor add vermicelli noodles and mushrooms, pulse briefly until all ingredients are integrated.
* In a large mixing bowl, transfer ingredients from food processor and combine with ground pork, shredded vegetables.
* Add black pepper, fish sauce, oyster sauce, and 1 egg, mix ingredients together.
*If the mixture seems dry, add the other egg.

thanks to ihatemymessageboard.comi

*Fill a shallow dish with 1 inch of warm water.
*Quickly dip rice paper in the water bath, making sure all parts of the paper is wet.
*Place wet rice paper on a plate and let it soften.
*Lay 1 ½ tbsp of filling on the lower edge of the rice paper, near you, leaving 1 inch edge. Begin to fold egg roll like an envelop: first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge. Now roll the roll up to the top edge.

thanks to ladyprogress.com

*Place the wrapped egg roll on a platter and keep on rolling until all your filling is used up
*Pout your oil into a deep frying pan or deep fryer and warm over medium heat
*Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls.

thanks to foodmayham.com

*Each egg roll will cook for about 5 minutes
*Place your cooked egg rolls on a cooling rack or paper towel
* Next, make the sweet fish sauce for dipping.
*Mix your chopped garlic and red pepper flakes
*Place the chopped or smashed garlic and pepper into a small bowl then add the rest of the ingredients for the dressing.
*Stir well until sugar dissolves.( If the sauce is not quite sweet enough add a bit more sugar. If the sauce is too sweet and not tangy enough for your taste, squeeze in some lime/lemon juice to cut the sweetness)

And there you have it. Now you can make this yummy treat at home for a party or for a snack. And if you are in Boulder, I highly recommend you try out May Wah and order the Vietnamese Noodle Bowl...or at least order the Vietnamese Egg Rolls :)

Thanks to cookingdunkinstyle.blogspot.com

Vietnamese noodle bowl...yummy!