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I've given out my recipe for Vietnamese egg rolls many times, but a lot of times people
ask me to show them how to actually make the egg rolls, so in this video I'm going to try
to show you how to make them.
What I have on the table here is the ingredients I'm going to use. This will make 100 egg rolls.
You can split this recipe in half and only make 50, or you could split this recipe in
fourths to only make 25.
So I have two pounds of ground pork. I put black pepper. I also use fresh garlic, carrots,
cabbage, yellow onion. This is the type of egg roll skins that I use. You need an egg.
You also need vegetable oil, and I like to use my deep fryer for that.
I like to use my food processor for the cabbage and carrots. And I hand chop the onions. I'll
explain why later. And this is my scale, and I use that to weigh everything, and that's
how I measure out what I need in my ingredients is by weighing it.
I'm going to go ahead and get some of it cut up and prepared and then I will show you more.
Okay. I've got the garlic mashed here in the bottom of this pan. This is where I'm going
to put everything together. So next I'm going to dump the pork into the pan. And again,
this is two pounds of pork, and I had four cloves of garlic.
And what I'm going to do here is just coat the pork with black pepper. That looks good.
Okay. Now this is how far I've gotten. I have used my scale. And you can see here I've got
1 pound, a little over 8 ounces. That's 1.5 pounds of carrot. So that's ready to go into
my food processor.
About 1 pound, a little over 8 ounces. One pound, eight ounces is 1.5 pounds of cabbage.
That's ready to go into the food processor.
And you can see here I've just got a little over 1 pound of onion. I will hand cut this,
and the reason why I hand chop it is because when I run it through my food processor, it
just doesn't work very well. I don't really have a fancy food processor.
So I bought a 2-pound bag of carrots. That's all that's left. I'm not going to add it.
And then I bought a big head of cabbage, and I used probably 3/4 of it. So just to kind
of give you an idea of how much I'm using.
That's why I like to weigh it. Then I know exactly what I got.
Okay. So here I have my shredded cabbage, my shredded carrots, and I've chopped up all
the onions, and the pork and the pepper and the garlic is already in this pan. And I'm
going to have to mix it up by hand. I mean, you're just going to have to go to town here.
You've got to mix it up. You might have, yourself, your own blender or mixer or whatever that
can do it for you. But you're just going to have to really get in there and get it all
mixed in real good. And I'm already starting to make a mess. I'll get that done, and I'll
come right back.
Okay. So here's the point at which you're going to use the egg. We're only going to
use the egg yoke. Okay. So you're going to need to separate that out.
Now you've already got your vegetables ready to go, and your egg roll skins have come out
of the freezer, and by now they should be thawed and ready to peel.
You have to cut the bag open. It looks like this. There are different brands you can buy.
And then they're kind of stuck together. I don't know if you can kind of tell how they're
kind of stuck together here. So each one you're going to have to carefully peel apart, peel
off. Okay. Let's get started.
Okay. So as you can see here, I already started rolling a few. And I peeled a few skins apart
so that it's easier for me to show you quickly a few.
So you take your skin, and you're going to put it at a diagonal on your plate. You're
going to take about a heaping tablespoon, a spoon like this, about a heaping tablespoon
and get it towards one corner, the corner closest to you.
And you're going to lift this corner up and over and then tuck it in, and start rolling
a little ways. Now you're going to pull these sides in. And you can see how this matches
up right here. It means it's about a good size. And again, I'm going to continue rolling
and kind of tucking and shaping it.
Seal it with a little bit of egg yoke, and there you go. And as long as you keep putting
about the same amount of mixture in there, they'll end up looking about the same size,
which looks nice. Plus then they're going to cook evenly.
So again, diagonal on your plate. Heaping tablespoon.
I don't like these big chunks in there, so I take them out.
Pull up the corner, tuck it in, kind of shape it as you roll. Pull up the sides. They match.
Continue rolling. Take a little egg yoke. Put it on the top corner, and that seals it
Now when you peel these apart, be careful. You don't want to pull too hard and too fast.
You're going to end up ripping them, and then you can't use it, so gently peel it off.
I suggest you put on some music or a movie or something because it takes a long time
to roll 100 egg rolls.
What I like to do is make what I consider 100 egg rolls as a double batch, and then
I freeze half or a little over half of the batch.
I got this recipe from my mother-in-law. She is Vietnamese. These are Vietnamese egg rolls.
Some people add mushroom to them. Some people add shrimp to them. You can go ahead and experiment
any way you want. Some people put more or less carrot or cabbage. It's up to you what
This is my recipe the way I make them, and I get a lot of compliments. They taste really
And I like to cook things that I like to eat, and I like to eat these. I think they taste
That's how you get them rolled. And I'll come back and show you when I'm frying them.
Okay. So far I've rolled 50 egg rolls. This is what 50 egg rolls is going to look like.
I've got my water boiling and that is for the rice stick noodles. We eat our egg rolls
over noodles, and they come in a package, and it looks like this. And you'll want to
look for it to say Rice Stick, and they kind of look like that. There are different brands,
again, but that's the brand we've got.
Okay. My water is boiling. I'm going to cook my noodles. I'm going to cook a few egg rolls
so that you can see how I do that. I'm going to cook them in my Fry Daddy, and I've got
the oil going.
It's vegetable oil, and it's going at about 350 degrees. You want to keep the oil temperate
at around 350, a little bit less, maybe 300 to 325, somewhere around in there. You don't
want it too hot because you want the insides -- you know, you've got raw pork, so you want
to make sure that that cooks thoroughly before you end up having the outside burnt. So you
have to regulate the temperature a little bit there.
I'm going to put in about 8 of them. And now they're going to cook for probably about 5
minutes or so. I've never really actually timed it, so you've just got to watch for
them until they're about golden brown, and I will show you that when they're done.
Okay. So now I have cooked my noodles, and I would just like to say that you need to
be really careful and watchful of the noodles because they cook really quickly. And if you
let them cook too long, they'll be too soggy. And when they're done cooking, make sure you
rinse them off with cold water so that the cooking process stops.
There's my noodles. And what I did was, I bagged 30 of them in zippy bags, so it looks
like this. I bagged 10 in each bag, and I'll throw these in the freezer.
And I actually must have gotten one extra skin in one of the packages, so I ended up
actually cooking 21. But as you can see, they're nice and golden brown, and they will be fully
cooked in the inside. And I'll show you how we cut them up and eat them in just a second.
Okay. So this is how we eat it. We put the noodles in the bowl, and we cut up our egg
rolls in the bowl. And you can see -- I'll try and get really close, so you can see that
the meat is fully cooked inside.
And you can put some peanuts on top, some shredded lettuce.
What we also use is the sauce here in this rice bowl, and that's called -- they call
it nuoc mam or fish sauce. You might hear it called either way, either nuoc mam or fish
And my son and I also like to dip the egg rolls in a bowl with some of this in it. It's
called the sweet chili sauce, Sweetened Chili Sauce, and that's also really good.
So there it is.