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That’s how many egg rolls parishioners are making for the Lunar New Year Celebration at Holy Martyrs of Vietnam Catholic Church of St. Petersburg on Saturday, January 29.

We got a chance to fry up a much smaller batch in this installment of the Chef’s Kitchen.

Vietnamese Eggroll Recipe by Laura Nguyen Serves 8 people (5 eggrolls each) Prep time: 30 minutes Cook time: 10-20 minutes 

Ingredients 1 ½ pound ground pork  ½ pound Taro root (peeled + chopped) ½ pound carrot (peeled + chopped) ½ pound cabbage (peeled + chopped) 1 package of vermicelli glass noodles 3 shallots (peeled + chopped) 3 garlic cloves, peeled + chopped) 1 teaspoon ground black pepper 2 teaspoon salt 1 teaspoon fish sauce (optional) 2 tablespoons sugar 2 packs of spring roll shells (Wei-Chuan brand, 25 wrappers in a pack) 2 quarts clear vegetable oil 1 egg

Directions Chop carrots, taro and cabbage julienne style. Add vermicelli. Combine with peeled and chopped shallots and garlic. Add meat, seasoning, sugar and fish sauce. Combine carefully and refrigerate for at least a few hours for mixture to incorporate. To make the egg rolls, fold in one corner of the shell. Spread a heaping teaspoon evenly across the corner. Roll it three times, tuck in the sides, roll until the end. Seal with egg wash. Heat your oil to high, and then bring down to medium before carefully lowering your eggrolls in the oil. Fry for 5 to 10 minutes, or until golden brown and floating. Lay on paper napkins to absorb any oil while it cools. Serve with a sweet chili sauce.