The difference is visible on the nights when we are making Vietnamese food - I chop a few veggies and sit back with a glass of wine while Harry takes control! This recipe for Vietnamese Egg Rolls doesn't really take long, we take a long time. We always make a full batch so we can have some in the freezer - even with great effort, we can't come anywhere near eating 30 large Vietnamese Egg Rolls in one night.
Vietnamese Egg Rolls differ a bit from the more common Chinese Egg Roll is the meat - our version contains salad-size shrimp and pork with some veggies and noodles thrown in for depth.
|Still didn't have my new kitchen light - in the back are our two dipping sauces. I made a sweet lemongrass sauce and Harry's Nuac Cham is the light-colored sauce.|
|I chopped all the veggies - some shallot, garlic, sweet pepper, Napa Cabbage and Bean Sprouts.|
|Ready for the freezer. We freeze them on a pan to keep the Vietnamese Egg Rolls from sticking together. Then, we can just pull out a few at a time to fry when we get a craving.|
|The expert! Harry puts about two tablespoon of the egg roll filling on the diagonal wrapper...|
|Then, fold the bottom up, close in the sides and finish rolling. He dips in fingers in the little bowl of water to seal the edges of the finished egg roll.|