Fried Vietnamese Spring Rolls
Source of Recipe
Lifescript
List of Ingredients
Low Carb Fried Vietnamese Spring Rolls
1 lb. ground chicken or pork (uncooked)
2 cups shredded cabbage
2 cups shredded carrots
1 bunch green onions chopped
1/2 cup ****ake mushrooms, soaked, drained, finely diced
1 package small cellophane noodles, soaked, drained, chopped finely
2 eggs
1 T garlic powder/garlic salt
1 T onion salt
1 T pepper
1 tsp. salt
1 tsp. sugar
dipping sauce:
1 part water
1 part sugar
1 part white vinegar
Lumpia wrappers or rice paper.
Recipe
Mix all ingredients together for filling. If using rice paper, you have to
dip them into hot water and lay them on the counter. They will become soft
and pliable.
If using lumpia wrappers, keep them covered with a wet paper towel so they
dont' dry out. Mine are 4g carbs per sheet.
Use won ton wrappers for dumplings or pot stickers, (mine are 16 grams of
carbohydrate for 5 pieces.
For the spring rolls, lay the filling on the bottom third (not middle) and
fold up bottom, then the two sides and roll up cigar style. For potstickers
and dumplings, place filling in the middle and fold up half like moon shape.
Pan fry dumplings till golden brown on each side, then put in a little
chicken broth to steam for about 15 minutes.
For low carb filling, I omit the noodles, cut the carrots and onions in half
and omit sugar. My mother currently makes them with just chicken. She's
tired of all that chopping! Food processors do great for shredding carrots
and cabbage etc....
Dipping sauce
:
Make your own low carb sweet and sour sauce or the traditional Vietnamese
dipping sauce :
Microwave for till sugar dissolves. Add 1 part Asian fish sauce (nouc mam)
and add hot chili peppers to taste.
This refrigerates till the end of time and can be used as a dipping sauce,
marinade, dressing etc.... You can make gallons or 1 cup. Just use EQUAL PARTS!!!
|
|
member logon
