Crispy egg rolls with bean thread noodles, jicama and ground wild hog.

Wild Boar Egg Rolls

These are a key component for a well-appointed vermicelli bowl, but also great on their own with a dipping sauce made with fish sauce, sugar, garlic and lime juice. Of all the entries into the egg roll family, this Vietnamese version (Chả Giò) is my clear favorite. Simply seasoned with salt, white pepper (don’t skip the white pepper - it’s integral for that familiar flavor) and sugar and bulked with grated jicama, chopped bean thread noodles and rehydrated mushrooms, these are quick to assemble, and freeze very well. For this reason I’ll usually double or triple this recipe, which works great since the Menlo brand egg roll wrappers that I prefer come in packs of 24 (approximately). Fatty ground wild hog excels in this role, but other ground meats could be substituted, with varied results.

Roll these tightly, sealing the edge with a little flour and water paste, then freeze if not using immediately. I like to fry them right out of the freezer.

Makes 24

½ cup grated jicama

1 pound ground fatty feral hog

½ cup bean thread noodle, cooked, cooled and roughly chopped

½ cup dried mushrooms, soaked in warm water for 20 minutes, drained and finely chopped

1 tbsp Kosher salt

4 tsp white pepper

2 tsp sugar

2 tbsp all-purpose flour

24 egg roll wrappers 

Wrap the jicama in a very clean towel and wring as much moisture as you can from it. Add to a medium bowl, along with the ground pork, bean thread noodles, mushrooms, satl, pepper and sugar. Mix very well with clean hands.

Combine the flour with 4 tbsp water in a small bowl.

Lay a wrapper on a clean surface in front of you, with a corner pointing up. Fold the bottom corner up about ⅔ of the way to the top corner. Lay a generous 2 tbsp of the filling along the seam formed by the fold.

Roll the wrapper around the filling tightly.

Tuck the left and right corners over, burrito-style, and continue to tightly roll the egg roll almost all the way to the top corner.

Dab a little flour and water paste on the top corner, then finish the roll, sealing it. Set aside on a tray and repeat with the remaining Chả Giò. Refrigerate or freeze until ready to use.

To cook, heat oil or fat (beef fat is superb) to 350°F. Fry the egg rolls until golden and very hot, about 4-6 minutes.