4-Ingredient Vietnamese Egg Rolls by #giovang

Name: 4-Ingredient Vietnamese Egg Rolls by #giovang
Total time: 2700 s
Yield: Serves 3 servings
Ingredients: 7 oz (200 g) pork paste (giò sống); 7 oz (200 g) pork shoulder, thinly sliced; 2 egg yolks; 1 sheet dried tofu skin (yuba); 2 sheets dried seaweed (nori); 1/2 ear cooked sweet corn; 1/2 piece snow fungus (tremella mushroom); Green onions; Seasonings

Annie Vo @AnnieVo

TPHCM

This dish combines all 4 ingredients from #giovang. I haven't been able to get cá ngần yet, so I couldn't add the fifth ingredient, but this recipe is delicious and definitely worth trying. It's especially unique because it uses both pork paste and thinly sliced pork shoulder instead of the usual ground pork.

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Ingredients

45 minutes

Serves 3 servings

7 oz (200 g)pork paste (giò sống)
7 oz (200 g)pork shoulder, thinly sliced
2egg yolks
1 sheetdried tofu skin (yuba)
2 sheetsdried seaweed (nori)
1/2 earcooked sweet corn
1/2 piecesnow fungus (tremella mushroom)
Green onions
Seasonings

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Steps

45 minutes

1

Here are the 4 main ingredients I used for these egg rolls.
2

Soak the snow fungus for 30 minutes until it softens, then chop it finely and mix with the other ingredients.
3

Add seasoning powder and ground black pepper, mix well, and wrap the filling.
4

For the seaweed version: cut the seaweed into 4 pieces, place each piece in the center of a rice paper wrapper, add the filling, and roll up.
5

Fry until both sides are golden brown.
6

The egg rolls are crispy and flavorful, with a deliciously blended filling.