My cousin’s mom is Vietnamese. I haven’t seen her in a billion and twenty years, but I remember some of the food she used to make and man, was it ever delicious. She made the best Brussels sprouts I’ve ever had, but the only ingredient I can remember (title vegetable aside) is fish sauce.
My mom and I used to constantly make this chicken she showed us, and it was the simplest thing in the world. You just cook some chicken somehow (no seasoning necessary), then cut it into chunks. Wrap each chunk in a baby spinach leaf, then dunk the whole thing in a mixture of soy sauce and lemon juice. It’s the simplest recipe I know, but the flavor was so intense. I’m drooling just thinking about it. Look at you guys, squeezing a bonus dish out of me!
The real reason I bring her up, however, is because of these egg rolls. She used to make the best egg rolls. They’re not like what you find in the local Chinese restaurant, all crammed with cabbage and whatnot. They don’t even look the same. These are mostly whitish, unless you get the special burny ones. Mmmmm. My mom asked her for a copy of the recipe a long time ago, but what she received was a list of ingredients that only vaguely resembled what actually went into them. In fact, nobody got an accurate recipe from her, ever. Fortunately, someone wrote down what she did as she did it one time, and because of that person’s bravery and my friend Sara’s willingness to actually go through all the ass pain of making 90+ egg rolls, my cousin and I get to enjoy them once or twice a year. Delightful!
Sara was gracious enough to write up the whole procedure for me to share with you. This is almost certainly because she knows that none of the rest of our friends will go to all the trouble to make these and steal her thunder if she’s willing to do it twice a year herself. Her very own recipe and method is after the jump. Thanks, Sara! Continue reading