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Recipes
Vietnamese Spring Rolls
Vietnamese Spring Rolls
Vietnamese Spring Rolls
photo credit: Ev Thomas
These Vietnamese spring rolls are filled with pork, crab, shrimp, mushrooms, garlic and onion then fried. They can be prepared earlier in the day and fried before serving.
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Ingredients
2
oz
cellophane noodles
1
lb
ground lean pork
1
lg
onion
2
tbsp
tree ears dried mushroon (nam meo)
3
cloves
garlic, finely chopped
8
oz
crab meat
4
oz
shrimp, shelled and chopped
1/2
tsp
pepper
20
sheets
rice paper (banh trang)
4
eggs
beaten
2
cup
peanut oil
Instructions
Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.
Soak Tree Ear in warm water for 30 minutes, drain and finely chop.
Combine the filling ingredients in a bowl and set aside.
Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece. Before filling, wait for the egg mixture to take effect, softening the wrappers; this take about 2 minutes. With practice you can learn to work on several wrappers at a time.
When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle. Fold the side over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes until golden brown.
These spring rolls can be prepared in the morning, covered and refrigerated for several hours before cooking. After cooking they can be kept warm and crips in a 150 degree oven for up to 3 hours.
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