Vietnamese Spring Rolls Recipe

From Dorothy McNett's Recipe Book.

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Vietnamese Spring Rolls

From Dorothy McNett's recipes at

2-3 cloves garlic
2-3 green onions
1 small carrot
2-3 wood ear mushrooms, soaked in water 30 minutes
1/2 to 1 pound ground pork
8-12 oz. cooked baby shrimp
6-8 ounces crabmeat
1 egg white
freshly ground peppercorns
1 teaspoon raw sugar
fine sea salt
1 tablespoon fish sauce
2-3 oz. cellophane noodles, soaked in water

20-24 rice paper (spring roll skin)
water to moisten
vegetable oil for deep frying

1 cup fresh basil or baby spinach leaves
1 head butter lettuce leaves
1/2 cup bean sprouts

dipping sauces

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.

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