Vietnamese Egg Rolls...Harry's Way!

Without too many details, let me just say that Harry knows Vietnamese food! Last winter, we finally decided to really test our kitchen chops several times with Asian cuisine and the results were great. As usual, when we get into our "experimental research" phase, we will spend hours making dinner.

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.
 You can find the complete recipe for our Vietnamese Egg Rolls right here!

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