ISO recipe for vietnemese pork and vegetable spring rolls
I had watched a vietnemese friend of a friend make these and took some notes but nothing even close enough that would allow me to even attempt to make these.
They were mostly vegetable and had some pork in them, and not strong in fishy flavour at all. I would need the recipe and technique/procedure as I am not familiar with using many of the ingredients, like the wraps.
This is what they looked like. They were a little labour intensive, but I am willing to do the work if they are great.
My Mom used to make these for us growing up, they were wonderful and were often requested for birthday dinners. She uses a mixture of pork, bean thread noodles, carrots, wood-ear mushrooms and seasons the mixture liberally. I could dig up her recipe if you're interested, it might even make me make a batch for myself sometime soon. They freeze well, uncooked, and we experimented with them baked and fried. Fried is much better, and the most delicious way to eat them is in big, fresh leaves of red or green leaf lettuce, with more shredded, fresh and pickled vegetables and the nuoc cham dipping sauce. Now I'm jonesing for them.
Sorry for the delay. A combo of work and not really knowing where my copy of the recipe was...found a hand written copy this morning, in my hand writing, so we will have to hope for the best. I'll be talking to my Mom tomorrow, I'll ask her if it's right on or not.
VIETNAMESE EGG ROLLS:
3 # ground chicken (curious if it was originally pork, or a combo...?)
10 ea. chinese black mushrooms soaked, and chopped
4 ea. carrots, peeled and grated
1 pkg. bean thread noodles, soaked and cut into 2" pieces
1 ea. onion, minced
2 t. salt
1/4 t. pepper
1 T. fish sauce
1 t. sugar
3 ea. cloves garlic, minced
2 ea eggs
2 pkg. egg roll wrappers
That's it, that's all my notes say. I know I have a copy somewhere in my Mother's writing, but this is the best I can do for now. I would probably combine the seasoning, add it to the meat with the egg and then add in the veg, but that's just me.
Also, we would sit together and have rolling party, using water to seal.
I think your addition of cabbage would be good, but I can't remember using it in the past. I'd use Napa.
Research Cha Gio. There are over 1million results. Lots are YouTube videos.
The post from Wandering Chopsticks has it all: the ingredients, how to fold and at the bottom of the post, links to other Spring Roll recipes.
I am making a grocery list and I think the ones I have eaten had some cabbage. Is it Napa or Chinese or what that goes into it?