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Vietnamese Egg Rolls Recipe (3 Ways!)

The Little Kitchen
  • 75 minutes
  • Serves 48 to 50

INGREDIENTS

1 lb

Chicken breasts, boneless skinless

1 lb

Shrimp

1

2 head of cabbage (about 1 cup)

1

Carrot (about 1/2 cup)

2

Green onions, thin

1

Onion, diced (about 1 cup), medium

1

Taro root, medium

2

Eggs, yolks, whites

1 14 ounce package

Tofu, firm thin

1 1/2 cups

Bean thread or cellophane noodles and

2 dashes

Granulated sugar

1 1/4 tsp

Pepper

6 1/2 tsp

Salt

1

Vegetable or canola oil

2

packages Egg roll wrappers

2.5-ounce bag dried black fungus, about 1 1/2 cups (I used half of the bag)