Spring Rolls

“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