Spring rolls 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Noodles, soaked in warm water for 20 minutes, drained and cut into 1-inch pieces |
| ½ | pounds | Ground pork |
| ½ | cup | Chopped onion |
| 1 | tablespoon | Tree ear or cloud ear mushrooms , soaked in warm water for 30 minutes, thoroughly rinsed,; drained and finely chopped |
| 1½ | teaspoon | Chopped garlic |
| 1 | tablespoon | Chopped shallots |
| 3 | ounces | Crabmeat,; cleaned |
| ¼ | teaspoon | Black pepper |
| 10 | Sheets dried rice wrappers- banh trangs | |
| 2 | Eggs,; beaten | |
| 2 | cups | Peanut oil |
Directions
FOR THE FILLING
In a bowl combine the filling ingredients and set aside. Cut the round wrappers into quarters and place 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 the wrapper is soft and transparent, place 1 teaspoon of the filling near the curved side, in the shape of a triangle.
Fold the sides over to enclose the filling and continue to roll all the way up until all the wrappers are filled. In a large frying pan add oil, and place the spring rolls into the cold oil. Fry for 20 to 30 minutes. Turn them occasionally until they are golden on all sides. Serve with carrot salad and fresh herb, lettuce and cucumber salad.
Yield: 40 small spring rolls
Recipe By :ESSENCE OF EMERIL SHOW#EE2202=7F Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:05:49 -0500 From: Meg Antczak <meginny@...>