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Vietnamese spring rolls




Source of Recipe


Vietnam


Recipe Introduction


Serves 4.


List of Ingredients




8 rice papers
1 block Bean thread
1/2 lb. Ground pork
2 stalks Green onions, chopped
1/2 Yellow onion, finely chopped
1 clove 8 Garlic, finely minced
2 Carrots, shredded
3 Shiitake mushrooms, finely chopped
1 Large egg, beaten
1/8 tsp Chinese five spices
Salt & Pepper to taste

Dipping Sauce:
1/4 c. Boiling water
1 Tbsp Fish sauce
1 Tbsp Sugar
1 Tbsp Lime juice
1/2 tsp Vinegar


Recipe



Prepare dipping sauce first by mixing all the ingredients.

Boil water in a medium pot, turn off the heat and soak bean thread for a few minutes. Drain water well and set aside.

In a large bowl, mix ground pork, green onions, onion, garlic, carrots and shiitake well with your hands. Add egg, bean thread, five spice and mix again. Dive the mixture into 8 portions.

Prepare a large round plate and luke warm in a skillet. Dap rice paper in the warm water (No more than 3 seconds but allow whole rice paper to be wet). Quickly transfer the paper to plate and place preapared filling mixture in the middle. (Try to spread out the filling evenly, so it will be cooked evenly) Fold the edge towards you over the filling, and then the sides and roll up. Repeat the procedure with rest of the rice papers and filling.

Heat oil for deep frying in a medium size pot. When the temperature reaches to 350F, start frying the rolls for a few minutes or until golden brown. Place them on a wire rack and drain excess oil. Cut each roll into 2 or 3 pieces. Serve immediately with dipping sauce.