Vietnamese Egg Rolls

Feeding the Flock

Who: Zion Lutheran Church
Cost: $17 includes shipping
Details: Hard-backed, comb bound
Pages of recipes: 214
Send checks to: Barbara Bretz, 10633 State Route 161, Mascoutah, IL 62258 or call 618-566-8239.

Vietnamese Egg Rolls

Course Appetizer
Cuisine Asian Inspired


  • 2 pkgs. spring roll wrappers
  • 1 lb. Ground beef
  • 1 lb. ground chicken
  • 1 lb. grated carrots
  • 3 pieces Bean thread vermicelli it comes in bunches
  • 3 sm. yellow onions chopped finely
  • Salt & pepper to taste
  • 2 stalks Celery chopped finely
  • 1 egg beaten
  • Garlic cloves to taste cook in oil until yellow
  • ½-1 jicama root peeled and grated


  • Peel and grate carrots, squeeze out all moisture using paper towels and then salt them lightly.
  • Peel and grate jicama and squeeze out all moisture.
  • Soak bean threads in water for 15 minutes and cut into short pieces.
  • Mix all ingredients well.
  • For each egg roll, dip the spring roll wrappers in lukewarm water for about 4 -5 seconds. Place on a flat surface and allow the wrapper to absorb the water on it. It will become very pliable.
  • Put mixture in corner and fold over, then fold in both sides and roll. Use beaten egg to seal end.
  • Keep damp cloth over the completed egg rolls, as they dry out quickly and will split when frying.
  • Cook egg rolls in hot oil until a light golden brown on all sides.