These traditional Vietnamese egg rolls are a favorite in our family.
Everybody asks me to make them for their birthday dinners and it is what I would typically make when I have somebody over for dinner for the first time. And it's gluten-free.
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Ingredients:
3 thick pork chops (~1lb)
1 can of premium lump crab meat
Half a pack of bean thread noodles (~5oz or 150g)
2 dried black fungus or wood ear mushrooms
4 green onions
2 large eggs (or 3 small ones)
Salt
Black pepper
Rice spring roll wrappers (Banh Trang)
Vegetable oil for frying
Lemon juice
Fish sauce (Nuoc Mam)
Butter lettuce
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Music: Little Maps - Eddie