Turkey Egg Rolls With Vietnamese Dipping Sauce

Put the dried mushrooms in a bowl, cowl with heat water, and let soak for 1 hour. Drain and lower into small items. Rinse the mung bean noodles in scorching water, then lower into shorter items.

In a big bowl, mix the mushrooms and noodles. Squeeze out the surplus moisture from the onion by hand and add it to the bowl, together with the carrot, garlic, egg, fish sauce, maple syrup, salt, and pepper and blend completely. Add the bottom turkey and blend effectively.

Fill a big, shallow dish with heat water. Dip a rice paper wrapper into the water and let it soak for five to 10 seconds, till it’s comfortable and pliable.

Place the wrapper on a clear, flat floor. Spoon 1 to 2 tablespoons (15–30 g) of the turkey combination down the middle of the wrapper. Fold the wrapper over the filling, tuck within the sides, then roll it up tightly, like a burrito. Repeat with the remaining wrappers and filling. Refrigerate for not less than half-hour, or as much as 4 hours.

In a big, deep skillet, add sufficient duck fats or oil to cowl the egg rolls and warmth over medium-low warmth. Line a plate with paper towels. To test if the oil is prepared, we do the “chopstick check.” Contact a chopstick to the underside of the skillet, and you need to see some bubbles forming.

Don’t enable the oil to get too scorching or you’ll burn the egg rolls. Working in batches in order to not crowd the pan, fastidiously add the egg rolls to the new oil and cook dinner till golden brown and crispy, 3 to five minutes. Utilizing a spider or slotted spoon, switch the egg rolls to the paper towels to empty.

Serve the egg rolls scorching, with the dipping sauce.

RECIPE: Vietnamese Dipping Sauce

egg rollsWe at all times have a mason jar of nước chấm (dipping sauce) or nước mắm pha (combined fish sauce) within the fridge. Every time my mom would ask me to seize the nước mắm (fish sauce), I might choose this one first.

That is the Vietnamese dipping sauce that’s typically served with spring rolls, grilled meats, and lots of different dishes. Conventional nước chấm requires sugar, however we have now tailored this to make use of honey or maple syrup.

Word that the flavour could differ barely from conventional nước chấm as a result of pure sweetener used.


Yield: 2 cups (480 mL)

  • 1/4 cup (60 mL) fish sauce
  • 1/4 cup (60 mL) maple syrup or uncooked honey
  • 2 tablespoons (30 mL) lime juice
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, minced
  • 1 or 2 Thai chilies, sliced (non-obligatory)
  • 2/3 cup (80 mL) spring water, warmed


In a small bowl, whisk collectively the fish sauce, maple syrup, lime juice, vinegar, garlic, and chilies (if utilizing) till the sweetener is dissolved. Stir in sufficient heat water to skinny the sauce to your required consistency. Style and alter the seasoning as wanted.

Serve nước chấm in small bowls for dipping spring rolls and egg rolls, or pour it over a rice or noodle dish as a sauce. Retailer in an hermetic container within the fridge for as much as 6 months.

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