Vietnamese Spring Rolls
Yield
1 batchPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 2 | ounces |
cellophane noodles
|
* |
| 1 | pound |
ground pork
|
|
| 1 | large |
onions
chopped |
|
| 3 | cloves |
garlic
chopped |
|
| 3 | each |
shallots
chopped |
*
|
| 1 | can |
crab meat
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 57.8 | ml/g |
cellophane noodles
|
* |
| 453.6 | g |
ground pork
|
|
| 1 | large |
onions
chopped |
|
| 3 | cloves |
garlic
chopped |
|
| 3 | each |
shallots
chopped |
*
|
| 1 | can |
crab meat
|
*
|
Directions
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 the beaten egg over the entire surface of each of the pieces.
Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes.
When you become adept at this, you can work on several wrappers at a time.
When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle.
Fold the sides 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 a lovely golden brown.
