Throughout my childhood and growing up, my mother always made something simple for us to eat. I always thought it was simple, but it’s more complicated than it looks. My mother always made eggrolls, noodles, and this Vietnamese special sauce called “nuoc mam”. It’s the simplest and quickest thing to make when you have about five children to feed in the house. The only problem is, is that you would have to pre-make the eggrolls already.
So how do you do such? Well first you would have to gather all of your ingredients. There’s over ten items that you would need. First you would have to purchase grounded pork, shrimps, eggs, white onions, green onions, black pepper, salt, carrots, Vietnamese potato, different Vietnamese spices, and many more. You would have to chop up the carrots and Vietnamese potato in tiny little strands and pieces. Then you would throw everything in one big bucket and mix it with your hands, but make sure your hands are washed cleanly!
Once you’re done mixing everything in the bucket, you take the eggroll wrapping sheet, place it on a cutting board, take a spoon and scoop the mixed pork onto one corner of the eggroll wrapping sheet, roll it, and dab a little bit of egg yolk to seal it. You would have to continuously do this until you run out of the eggroll wrapping sheets or out of the pork itself.
You would have to have your fryer at three hundred and fifty degrees and wait until the oil boils. The best way to figure out if the oil is hot and ready is by sticking a wooden chopstick into the oil and seeing if there are sizzling bubbles bubbling around the wooden chopstick. Once the oil is hot, you drop however many eggrolls you want or that would fit in your fryer or pot, and let it fry in the fryer. You leave it in there for about five to eight minutes and then check on it again. If it looks golden brown, you can either flip it and leave it in the fryer for another two minutes or simply take it out and set it on a plate or basket with...
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