Vietnamese Spring Rolls
Ingredients
The filling
-
1
oz
mung bean noodles
-
6
oz
ground pork
-
2
oz
shrimp, minced
-
1
oz
crab meat, coarsely chopped (optional)
-
some
shredded carrots
-
1
clove
garlic, minced
-
1
shallot
minced
-
3
dashes
ground black pepper
-
1
teaspoon
fish sauce
-
to taste
salt
-
½
small
egg, lightly beaten
For wrapping and frying
-
Vietnamese rice paper
-
oil
for deep frying
Instructions
- Chop the soaked mung bean noodles into shorter threads and mix with the other filling ingredients to create a sticky mixture.
- Place a piece of rice paper on a clean, damp towel, soak it in warm water, and then add a heaping tablespoon of the filling. Roll it up tightly.
- Heat oil in a wok or large frying pan over medium heat and fry the rolls until they turn light brown. Drain on paper towels.
- Serve immediately with nuoc cham or wrap in lettuce with herbs and dip into the sauce.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
59
Total fat
3g
Total carbohydrates
3g
Total protein
4g
Sodium
78mg
Cholesterol
32mg
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