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11
Vietnamese Egg Rolls
1 pound ground pork
3 medium mushrooms, diced
1
⁄4
cup carrots, diced
1 small onion, diced
1
⁄2
teaspoon salt, optional
1
⁄4
teaspoon pepper
Substitutions: Replace pork with 1 (6-ounce) can of drained crab meat or
1
⁄2
pound cooked salad shrimp.
Soak pasta in hot water until soft, rinse under water and drain. Dice mushrooms,
carrots and onion into small pieces. Mix meat, mushrooms, carrots, onion, salt,
pepper, seasoning salt, sugar and egg together.
Place approximately 2 tablespoons of filling in the middle of each wrapper,
spreading out but not getting too close to the edges. Brush edges with egg. Fold
one corner in just beyond center. Fold corners on either side into center, overlap-
ping one another slightly. Then roll down remaining corner to form cylinder. Cover
with damp cloth.
Heat oil to 375ºF. Fry egg rolls, three at a time, until wrappers are crisp and golden
brown. Drain on paper towels, serve warm. Makes 24 egg rolls.
Crispy Spicy Beef
1
⁄4 cup cornstarch
1 teaspoon salt
1
⁄
4 teaspoon black pepper
12 ounces flank steak, thinly sliced
4 tablespoons soy sauce
1 tablespoon white vinegar
2 tablespoons honey
6 tablespoons granulated sugar
Heat oil to 375ºF. In a resealable plastic bag, combine cornstarch, salt, and
pepper. Mix thoroughly. Add steak slices to cornstarch mixture and shake bag
to lightly coat. Place one layer of breaded steak strips into the fryer basket and
carefully lower basket into the preheated oil. Deep fry steak slices until golden
brown, about 3 to 5 minutes. Remove from oil and set aside. In a medium
saucepan, combine soy sauce, vinegar, honey, sugar, chili powder, water, and
ginger. Mix well and cook over medium heat until sugar has dissolved. Heat a
wok or deep frying pan over medium-high heat. Add one tablespoon of oil and
quickly sauté the onion, garlic, and red pepper for 30 seconds. Add sauce mix-
ture and cook another 30 seconds. Add strips of fried steak and toss to heat
through and coat with sauce. Makes 4 servings.
.
1
⁄4 teaspoon of seasoning salt
1
⁄
3 teaspoon sugar
1 egg, slightly beaten
1 bag egg roll wrappers
1 bag of angel hair pasta
(Vietnamese clear type)
1 tablespoon chili paste
1
⁄4 cup water
1 tablespoon ginger
1 tablespoon vegetable oil
2 cloves garlic, chopped
1
⁄4 cup sliced onion
1
⁄4 cup diced red bell pepper