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The Blind Cook

Make Master Chef Winner and Owner of 'The Blind Goat' Christine Ha's Delicious Vietnamese Egg Rolls



1/4 white onion

1/2 carrot

1 ounce wood ear mushrooms

1 ounce bean thread noodles

1 small shallot

1 clove garlic

2 ounces shrimp

1/4 pound ground pork

1-1 1/2 tablespoons fish sauce

1 egg

Wrapper Shell:

1 (25-count) package spring/egg roll wrappers

1 egg


In a food processor, combine onion, carrot, mushroom and noodles; pulse until finely chopped. Transfer to cheesecloth and squeeze dry.  Remove the excess water and transfer to a bowl. Add shallot, garlic, and shrimp to food processor; purée until smooth. Mix chopped vegetables, shrimp mixture, pork, fish sauce and egg; season with pepper. Cover and chill at least 1hour. 

Place a sheet of the wrapper on a clean work surface with a corner pointing towards you in a diamond shape. Place about 2 tablespoons filling in the lower third section of the skin. Fold lower corner over filling, then fold in each side towards the center. Brush a little egg on the corner facing away from you and continue rolling upwards to seal.

In a heavy-bottomed pot, heat oil to 350 F. Fry until golden and crisp; drain on wire racks lined with paper towels.