Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.
Step 2
Shred or finely chop onion and squeeze excess moisture out by hand. Add 1/2 tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.
Step 3
When soft, roughly chop bean thread noodles and mushrooms.
Step 4
Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork and mix well. Add jícama last and mix well.
Step 5
Cook and taste the filling: put 1/2 tsp of the mixture on a small plate and microwave it for a few seconds until its fully cooked. Taste it and adjust with salt, pepper, or any other adjustments to your liking. Keep in mind these rolls are meant to be dipped in fish dipping sauce.
Step 6
Mix together water and flour for egg roll sealer, and microwave until just boiling. Wrap the egg rolls (see photos above for technique).
Step 7
Fry at 325 °F until golden brown and fully cooked inside. About 12-16 minutes per batch.
Ingredients
1 package Menlo brand egg roll wrappers
1 lb ground pork
1 medium jícama (about 1/2 cup)
2/3 cup onion chopped
1/2 cup bean thread noodle cut into 1″-1.5″ threads
1/8 cup wood ear mushrooms chopped
1 tsp salt
1 tsp pepper
1 tsp sugar
Menu Info
Total Time:
1 hr 10 min
Prep Time:
40 min
Servings
25 rolls
Notes
WRAPPING SEALER
1/4 cup water
1 tbsp flour ACCOMPANYING SIDES
dipping fish sauce (nước chấm)
green leaf lettuce
Vietnamese perilla (kinh gioi)
Vietnamese balm (tia to)
mint
