Spring rolls 2

1 Servings

Ingredients

Quantity Ingredient
1 ounce Noodles, soaked in warm water for 20 minutes, drained and cut into 1-inch pieces
½ pounds Ground pork
½ cup Chopped onion
1 tablespoon Tree ear or cloud ear mushrooms , soaked in warm water for 30 minutes, thoroughly rinsed,; drained and finely chopped
1½ teaspoon Chopped garlic
1 tablespoon Chopped shallots
3 ounces Crabmeat,; cleaned
¼ teaspoon Black pepper
10 Sheets dried rice wrappers- banh trangs
2 Eggs,; beaten
2 cups Peanut oil

Directions

FOR THE FILLING

In a bowl combine the filling ingredients and set aside. Cut the round wrappers into quarters and place on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers, this takes about 2 minutes. When the wrapper is soft and transparent, place 1 teaspoon of the filling near the curved side, in the shape of a triangle.

Fold the sides over to enclose the filling and continue to roll all the way up until all the wrappers are filled. In a large frying pan add oil, and place the spring rolls into the cold oil. Fry for 20 to 30 minutes. Turn them occasionally until they are golden on all sides. Serve with carrot salad and fresh herb, lettuce and cucumber salad.

Yield: 40 small spring rolls

Recipe By :ESSENCE OF EMERIL SHOW#EE2202=7F Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:05:49 -0500 From: Meg Antczak <meginny@...>

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