Vietnamese Spring Rolls Recipe

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Ingredients

• 2 ounces of cellophane noodles
• 1 pounds of ground lean pork
• 1 large onion
• 2 tablespoons of tree ears dried Mushrooms (Nam Meo)
• 3 Cloves Garlic -- finely chopped
• 8 ounces of crab meat
• 4 ounces of shrimp -- shelled and chopped
• 1/2 tablespoon of Pepper

 

• 20 sheets dried rice paper (Banh Trang)
• 4 Eggs -- beaten
• 2 cups of peanut Oil

Directions

1. Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.
2. Soak Tree Ear in warm water for 30 minutes, drain and finely chop.
3. Combine the filling ingredients in a bowl and set aside.
4. 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. When you become adept at this, you can 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 a lovely golden brown. (This is a special method of keeping spring rolls crisp.)