Vietnamese Egg Rolls
- 1 (13-ounce) package 8-inch square lumpia wrappers
- 2 (6-ounce) cans crab meat, drained
- 1 pound ground pork, cooked
- 6 shitake mushrooms, soaked in water overnight, squeezed dry, and finely chopped
- 1 medium onion, finely diced
- 1/2 teaspoon garlic powder
- 6 ounces clear (glass) noodles, soaked in water until soft, about 20 to 30 minutes, drained then cut into 1 to 2-inch strips
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 eggs, lightly beaten
- Vegetable oil for frying
- Soak the shitake mushrooms in water overnight, then prepare as directed above.
- Soak the glass noodles, and prepare as directed above.
- In a medium skillet over medium-high heat, cook the ground pork, breaking up with a spoon or spatula, until no longer pink, but not browned. Drain on paper towels and set aside to cool.
- Cut the lumpia wrappers diagonally in half, forming 2 triangles per sheet, then separate into individual triangles. Have a baking sheet ready, to hold the egg rolls before frying, and a have large plate ready, for filling and rolling each egg roll.
- In a large mixing bowl, combine the crab meat, cooled cooked pork, chopped mushrooms, diced onion, garlic powder, glass noodles, sugar, salt and beaten egg. Stir to mix well.
- Place one lumpia wrapper on the plate with the tip of the triangle pointing away from you. Place about 2 tablespoons of filling mix onto the center of the wrapper, form into a rectangle with your fingers and position about 3/4-inch from the long edge of the triangle. Fold the two sides inward to cover the filling; fold the long side over that, and roll away from you to the tip of the wrapper. Place on baking sheet, seam side down; repeat until all wrappers are filled.
- Fill a large, deep skillet with oil to a depth of 1 to 1 1/2-inches. Set over high heat until oil is shimmering. Reduce heat to medium-high and adjust, as needed, throughout the frying process. Place as many egg rolls as will fit, without crowding, in skillet and fry until golden brown, turning once.
- Drain on paper towels. Serve with hot and sour sauce for dipping, if desired.