Spring Rolls

By Anonymous -

“These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.”


Ingredients:


  • 2 ounces

    dry soy vermicelli

  • 4

    eggs, beaten

  • 1

    onion, finely chopped

  • 2 ounces

    mushrooms, drained and chopped

  • 3/4 (4 ounce) can

    small shrimp, drained and chopped

  • 1 pound

    lean ground pork

  • 2 tablespoons

    vegetable oil

  • 1

    carrot, shredded

  • 2 ounces

    crabmeat

  • 3 ounces

    bean sprouts

  • 2 pinches

    ground black pepper

  • 1 tablespoon

    soy sauce

  • 3 tablespoons

    fish sauce

  • 1 clove

    garlic, chopped

  • 20

    rice wrappers (6.5 inch diameter)

  • 1 quart

    oil for deep frying

Directions:


  • Soak the noodles for 30 minutes in warm water ; drain.

  • In a large bowl, mix the noodles , eggs, onion, mushrooms , shrimp, pork , olive oil, carrots, crab meat , bean sprouts , pepper , soy sauce , fish sauce and garlic.

  • One after another , moisten the Reisverpackungenmit give a damp tea towel and 2 to 3 tablespoons of the mixture vermicelli . Roll the wrapper , and let it set for 30 minutes.

  • In a large pot the oil to 375 degrees F ( 190 degrees C).

  • Fry the spring rolls one or two at a time , until golden brown, about 3 minutes. Drain on paper towels.


Spring Rolls

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