Plum Deluxe Tea
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Our recipe contest winner: Vietnamese Egg Rolls

Email sent: Feb 20, 2020 10:00am

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Enjoy the winning recipe from our Lunar New Year Family Recipe Contest
Contest Winner: Vietnamese Egg Rolls Recipe
We recently held a Family Recipe Contest in honor of Lunar New Year. We LOVED all the delicious recipes that were entered as well as everyone's stories about their families.

Our winning recipe was Christina T's mother's Vietnamese egg roll recipe – and we wanted to share it with you all!
My mom loved to cook. And we kids loved to eat her food. When we moved away from home and went back to visit one time, she asked us if we wanted anything. We told her that we wanted food to bring back with us. So right before I left for Florida, my mom called and asked me to bring an empty suitcase saying that I would need it to bring back all the food she had made. I thought she was exaggerating. But, sure enough, she sent me back with a bag full of food including 150 egg rolls! Clearly she thought I was starving or that I couldn't cook for myself.

When I first tried to learn how to cook my mom's egg rolls, I called her and asked if she could give me the recipe. As with most Vietnamese home cooks, she didn't have a written recipe and she didn't measure her ingredients. But she did tell me what was in the egg rolls so I gathered up the ingredients and decided to give it a try. Epic fail!

I then asked my mom if I could cook with her whenever I came for a visit. She loved this idea and was so happy to have me in the kitchen with her. She was happy because she knew that her food made her children happy.

Unfortunately, I only had two visits with my mom before she passed away. After she died, I went on a cooking frenzy. I was determined to learn how to make all of our favorite foods, to carry on our family traditions. So I experimented and tried and researched and bought cookbooks and tried some more.

I'm happy to report that I've perfected many of our favorite dishes, including egg rolls that taste just like my mom's.
  • 2 pounds ground pork
  • 1 medium yellow onion, finley diced
  • 1 carrot, shredded
  • 1 Tbsp oyster sauce
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1 100g package dried bean thread noodles (approx 3.5 oz)
  • 1 egg yolk, slightly beaten
  • 1 50-count package of spring roll or lumpia wrappers (from frozen section)

Soak bean thread noodles in hot tap water. Let soak for 10 minutes and drain. Cut noodles into 1-2" long pieces. Set aside.

Filling: In a large mixing bowl, combine ground pork, onions, carrots, bean thread noodles, oyster sauce, salt, pepper, and garlic powder. Mix until thoroughly combined.

Gently pull the wrappers apart. Set on plate and keep covered with a damp paper towel. Lay 1 egg roll wrapper in front of you on a flat surface in the shape of a diamond. Spread 2 tablespoons of filling across the bottom center of the wrapper.

Fold bottom corner up over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling up to seal. Continue until all wrappers are rolled.

To deep-fry: Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees until a drop of water jumps on the surface. Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels.

To bake: Preheat oven to 425 degrees. Arrange egg rolls in a single layer on a baking sheet. Brush with vegetable oil. Bake for 20 minutes, turning hallway through, until hot and lightly browned.
p.s. Want a tea to pair with this recipe? We suggest our Hope Blend jasmine green or the Currant Conversation oolong.
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