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Vietnamese Egg Rolls

2 lb ground lean pork or beef
1 lb finely chopped carrots
1 pkg Chinese vermicelli, softened in water
Dry mushrooms, chopped, softened in water (5-10 pieces)
2 egg whites
2 tsp salt
1 tsp pepper
2 tsp sugar
1 tsp MSG
1 tsp chopped garlic
Egg Roll wrappers

Mix ground meat with carrots, Chinese vermicelli, chopped mushrooms and spices
(salt, pepper, sugar, MSG, garlic) and egg whites.  Use egg roll wrappers to wrap
the preceding filling.  Deep fry in hot oil.  Dry on napkins to get rid of extra oil.
Serve warm with hot fish sauce, lettuce, mint and cucumbers.