Don't miss another issue…      Subscribe

Vietnamese Spring Rolls

 

82

Yield

1

batch

Prep

30

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 36758% of calories from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 86mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 60g
Vitamin A 2% Vitamin C 10%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2018 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed