The Martinelli Family’s “Vietalian” Egg Rolls (Episode 6)

An Italian fusion spin on Mama Martinelli’s Egg Roll recipe

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In this episode, Sandra is mixing things up by infusing Italian flare into her mother's traditional Vietnamese egg rolls. Will this cultural fusion win over the judges, or has this challenger bitten off more than she can chew?

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Ingredients

Serves 8-10 people

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Egg Rolls

Spicy Italian Sausage (2 lbs bulk, not linked)

Medium Carrots (3)

Celery Stalks (4)

Medium Onion (1)

Sea Salt

Ground Pepper

Garlic Powder

Angel Hair or Capellini Pasta (1 lb, should be thinner than spaghetti)

Eggs (3)

Egg Roll Wrappers (can find at any Asian grocery store)

Avocado Oil (6 c, look for a large bottle variety for deep frying)

Fish Sauce

Red Boat Fish Sauce (1/2 c, but any brand works, can find at any Asian grocery store)

Sugar (1/2 c)

Rice Vinegar (1/2 c)

Garlic (2 cloves)

Limes (4)

Calabrian Chilis (1 jar)

For Finishing & Plating

Fresh Basil (3 bunches)

Butter Lettuce (1 head)

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Directions

For the egg rolls:

1. Grate the carrots. Mince the onion and celery (sofrito). Boil the pasta until al dente.
2. Mix the egg roll filling (sausage, sofrito, pasta, salt, pepper, and garlic powder).
3. Peel egg roll wrappers. Crack and mix an egg into a small bowl.
4. Place the filling on one corner of the egg roll wrapper, roll, fold in the sides, and seal the closing edge with egg.

For the sauce:

1. Mix fish sauce, sugar, rice vinegar, lime juice, minced garlic, and calabrian chilis in a bowl.

Finishing & Plating:

1. Wash the lettuce and basil. Place on a serving platter.
2. Deep fry the eggrolls in avocado oil on medium heat until they are golden brown. Set aside on a plate with paper towels to soak the excess oil.
3. Wrap the eggrolls in lettuce leaves and basil, dip in egg roll sauce, and enjoy!