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


  1. Soak the shitake mushrooms in water overnight, then prepare as directed above.
  2. Soak the glass noodles, and prepare as directed above.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Drain on paper towels. Serve with hot and sour sauce for dipping, if desired.
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