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Vietnamese Spring Rolls
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
2-3 cloves garlic
In food processor with steel chopping blade in place, gently pulse with on and off action the garlic, green onions, carrot, drained mushrooms, ground pork, shrimp, and crab just to mince but not to mush. Remove to bowl and blend in egg white and seasonings. If you have some cellophane noodles, drain them and add to the mixture. Set aside. Moisten each rice paper wrapper with water, or cover with a damp towel and allow to soften until flexible. Careful! Too much will cause it to fall apart and tear. When flexible, put a heaping teaspoon or so of the filling on the rice paper. Start folding the left and the right side of the rice paper into the center, then roll up the bottom edge but not too tightly as this will cause them to split while frying. Heat vegetable oil in a heavy bottomed deep pan or deep fat fryer to 365-375 degrees. Fry several at a time until golden brown. To serve, arrange the fresh herbs, lettuce leaves and bean sprouts on a large platter to put in the center of the table. Fill a small bowl, or several bowls, with a dipping sauce. To eat, the leaves and the lettuce are wrapped around the rolls and then dipped into the sauce.
Recipe created 2003-04-07.