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October 12, 2016
F OOD
Sweet Street Food Cart
New location 15th and Alberta
call 503-995-6150 to place order
Mon. - Fri., 11:00am - 7:00pm • Sat. - Sun., 11:00am - 5:00pm
Wednesday Special: 3 Wings $2.00
Friday Special: Rib Sandwich, Beef or Pork, $4.00
Vietnamese Egg Roll Recipe
by Paul A. Neufeldt
This recipe does take a bit of hands on time,
so clear an afternoon. It’s easy to make a
double batch to freeze. They’re worth it.
Serves 50 egg rolls.
INGREDIENTS:
• ½ cup rice vinegar
• Juice and zest from 1 lime
• 2 cups filtered water
• 1 tablespoon cardamom
• 100g package dried bean thread noodles
(3.5 oz)
• ¼ cup shredded wood ear mushroom,
dried
• 2 cups grated taro root
• 2 cups small skinned & deveined shrimp
• 2 cups finely diced fried tofu
• ¼ cup grated carrot
• 5 shallots
• 5 garlic cloves
• 1 tsp kosher salt
• 1.5 inch square piece of ginger root
• 1 tblsp soy sauce
• ½ tsp ground pepper
• 1 egg yolk, slightly beaten
• 1 50-count package of spring roll wrappers
approx 6x6” (from frozen section)
• Vegetable oil for frying
INSTRUCTIONS:
1. Heat vinegar, water, lime juice and zest in sauce-
pan until boiling, then shut off heat. Add carda-
mom. Soak dried wood ear mushroom, bean thread
noodles and tofu for 10 minutes in saucepan. Drain
in colander. Laying solids on a cutting board, chop
noodles and shredded mushrooms into 1”-2” long
pieces. Set aside.
2. Put shallots, ginger and garlic in a blender and
blend until finely diced.
3. Filling: In a large mixing bowl, combine all in-
gredients except the egg yolk (that is only used to
seal the rolls). Mix until thoroughly combined.
4. Gently pull the wrappers apart. Set on a plate,
covered with damp paper towel.
5. Place approximately 2 Tablespoons of filling in a
sausage shape on one wrapper.
Roll by folding over three cor-
ners toward the middle, then
rolling the whole over the last
corner. Before completing the
roll, use a small amount of egg
yolk to seal. Repeat until all
wrappers are rolled.
6. Fill a heavy pot with 1”
vegetable oil and heat to 350
degrees. Test oil by placing a
wooden chopstick into it--if
bubbles rise to the top, then
it’s hot enough. Fry egg rolls
in small batches until golden
brown, flipping over at about 5
to 6 minutes or as needed. Hold
end down with tongs to drain
oil when taking out each roll.
Place on cooling rack with pa-
per towels underneath.