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Vietnamese Egg Rolls & Fried Rice Recipe

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This recipe for Vietnamese Egg Rolls & Fried Rice is from Nana's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Egg Rolls:
1/2 medium head cabbage
3 or 4 green onions
1 can cooked, cocktail shrimp
1/2 can bean sprouts
1 lb ground beef
Salt
Pepper
Accent (MSG)
Egg roll wrappers - 2 pkg

Rice:
1-1/2 - 2 cups rice
3 or 4 green onions, chopped
1/2 head chopped cabbage
1 can cocktail shrimp
2 eggs
Salt
Pepper
Accent (MSG)
Soy sauce
Directions:
Directions:
Egg Rolls
Chop cabbage, onions & bean sprouts. Combine with ground beef. Add shrimp and season generously with salt, pepper, and Accent.
Cut egg roll wrappers in half, diagonally. Place a heaping tablespoon of meat mixture in the center of each triangle and roll, sealing edges with fingers dipped in water.
Fry egg rolls in hot oil in skillet, turning once to brown both sides.

Rice
Rinse rice and prepare according to package directions, making sure no water is left and each grain stands to itself, about 15 minutes.
Saute onions and cabbage in a small amount of cooking oil.
Add rice, shrimp, and seasonings, and stir. Make a hole in the center of the rice and drop in two raw eggs. Scramble until done; then stir in with remaining rice mixture. Add desired amount of soy sauce and stir. Crushed red pepper can be added.
Personal Notes:
Personal Notes:
My Vietnamese friend, Susie May, taught me how to make this when we were stationed at Ft. Sam Houston, Texas.

 

 

 

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