Vietnamese Spring Rolls #1
Recipe Introduction
Fall Potluck 2000
We love them!!!
List of Ingredients
- 2 oz. bean-thread (cellophane) noodles
- 1 lb. ground pork
- 1 lg. onion, chopped fine
- 2 T. tree ears (see cook's notes)
- 3 garlic cloves, chopped fine
- 3 scallions, chopped fine
- 7 oz. crab meat (flaked), cartilage removed
- 1/2 t. black ground pepper
- 20 sheets dried rice paper
- 4 eggs, well-beaten
- 2 c. peanut oil
- Lettuce, shredded
- Mint leaves
- Cilantro
- Cucumber, sliced
- Nuoc cham dipping sauce
Instructions
- Cook's notes: Tree ears, also called cloud ears, are dried fungi that look like dried black chips. When soaked in water, they expand 5-6 times their original size. Soak in warm water for 30 minutes; drain & finely chop.
- Soak noodles in warm water for 20 minutes; drain & cut into 1" lengths.
- Combine noodles with remaining filling ingredients in a bowl & set aside.
- Cut a round rice-paper sheet into quarters & place on a flat surface.
- With a pastry brush, paint beaten eggs over the entire surface of each of the pieces.
- Before filling, wait for the egg mixture to soften the wrappers (about 2 minutes).
- When the wrapper looks soft & transparent, place about 1 t. of filling near the curved side, in the shape of a triangle.
- Fold the sides over to enclose filling & continue to roll.
- After filling all the wrappers, pour the oil into a large, deep frying pan or wok, put the rolls into the cold oil, turn the heat to moderate and fry 20-30 minutes until golden brown.
- Serve hot on vegetable platters among lettuce, mint leaves, cilantro & cucumber slices, with nuoc cham sauce on the side if desired.
- Makes 80 spring rolls.
Final Comments
Generously contributed by Dung Nguyen
Parent Teacher Resources Translations
(Source: Classic Cuisine of Vietnam Cookbook,
by Bach Ngo & Gloria Zimmerman)
|
|
member logon
