2 ¼tsp nước mắmVietnamese fish sauce or sesame oil
1 ¼tspturbinado sugar
1 ¼tspsalt
1 ¼tspground black pepperoption - depends on IBD
24rice paper wrapperegg roll wrappers
2eggbeaten
Instructions
The Filling
In large mixing bowl crumble pork and beef.
Soak vermicelli in warm water until soft; drain well.
Combine vermicelli, shrimp, fish sauce, sugar, salt, pepper and eggs with the pork and beef. Mix well to break up and evenly distribute filling ingredients.
Cover and refrigerate for at least 30 minutes. 30 Minute Timer
Wrapping the Egg Rolls
Immerse a rice paper wrapper in the water mixture so that the entire wrapper is wet.
Different wrappers require different techniques. The one I use is shown on the wrapper reverse side.
Spread 2 tablespoons of filling the center of the wrapper. Roll from bottom corner over filling, folding in the sides as you roll.
Once completed, place 5-6 rolls in the Air Fryer and cook for 14 minutes at 400°F. Shake halfway through to make sure they cook evenly. Internal temperature should exceed 180 F
Air Fry until golden brown and serve.
Egg rolls can be frozen before or after cooking. Recommend wax paper or parchment paper in zip lock bags.