INGREDIENTS

INSTRUCTIONS

Preheat a wok of peanut oil for frying. In a separate wok, heat the
vegetable oil. When the oil is hot, add the sausage. Stir-fry for 3
minutes. Add the onions and garlic. Cook for 2 minutes. Add the cabbage and
the shrimp. Season with nuoc cham and black pepper. Stir-fry for 1 minute.
Remove from the heat and cool completely. Stir in the green onions.
Bring 2 cups of water to a boil in a 10-inch saute pan and remove from the
heat. Submerge each spring roll wrapper, one at a time, in the hot water.
Move the wrappers around in the water until they become soft and pliable,
about 10 to 15 seconds. Remove from the water and lay on parchment paper.
Spread 1 tablespoon of the shrimp mixture evenly over each spring roll
wrapper. On top of the shrimp mixture, sprinkle 1 tablespoon of the
sprouts. Top the sprouts with 1 tablespoon of the carrots, 1 tablespoon of
the cilantro, and 1 tablespoon of the mint. Fold two sides of the wrapper
toward the center and then roll like a jelly roll, pressing the edges
together to seal. Repeat until all 8 rolls are done. Fry until crispy,
about 2 to 3 minutes. Remove and drain on paper towels. Serve with Nuoc
Cham sauce.
Yield: 8 rolls
Recipe Courtesy of B: EMERIL LIVE, 1999
Converted by MC_Buster.
Per serving: 542 Calories (kcal); 31g Total Fat; (52% calories from fat);
51g Protein; 14g Carbohydrate; 345mg Cholesterol; 418mg Sodium Food
Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC19
Converted by MM_Buster v2.0n.

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