Vietnamese Egg Rolls Pork and Shrimp (Chả giò tôm thịt) Recipe

 

Ingredients

1 cup Wood Ear Mushroom

1 cup Bean Thread

1 package Egg Roll Wrappers

1 1/2 cup Taro

1 cup Carrot

7 oz. Pork

7 oz. Shrimp

1 cup chopped Onion

1 Egg

Frying Oil

1 tsp. Mushroom Seasoning

1 1/2 tsp. Sugar

1/2 tsp. Salt

1/2 tsp. Ground Black Pepper

Soak Wood Ear Mushroom and Bean Thread until soften.  Drain out the water and rinse.  You need about 1 cup of each.  

Cut Taro into strips. You need about 1 1/2 cup. 

Cut Carrot into strips.  You need about 1 cup. 

Cut 7 oz. Pork and place in a food processor.  Add in 4 Garlic Cloves.  Add 7 oz. Shrimp.  Process until minced.  Place in a large bowl.  

Place the Wood Ear Mushroom in the food processor and process.  Place in the large bowl with the Pork/Shrimp. Add in 1 1/2 cup Taro, 1 cup Carrot, 1 cup chopped Onion, 1 tsp. Mushroom Seasoning, 1 1/2 tsp. Sugar, 1/2 tsp. Salt, 1/2 tsp. Ground Black Pepper, 1 cup Bean Thread and 1 Egg Yolk.  Save the Egg White for later. Mix well.  Wrap the Egg Rolls, use the Egg White to seal the ends.  Fry until golden.  Enjoy!