| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | oz | Noodles, soaked in warm |
| water for 20 minutes | ||
| drained and cut into | ||
| 1-inch | ||
| pieces | ||
| 1/2 | lb | Ground pork |
| 1/2 | c | Chopped onion |
| 1 | T | Tree ear or cloud ear |
| mushrooms soaked in | ||
| warm | ||
| water for 30 minutes | ||
| thoroughly rinsed | ||
| drained and finely | ||
| chopped | ||
| 1 1/2 | t | Chopped garlic |
| 1 | T | Chopped shallots |
| 3 | oz | Crabmeat, cleaned |
| 1/4 | t | Black pepper |
| 10 | Sheets dried rice wrappers- | |
| banh trangs | ||
| 2 | Eggs, beaten | |
| 2 | c | Peanut oil |
INSTRUCTIONS
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@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 5425
Calories From Fat: 4808
Total Fat: 541.9g
Cholesterol: 520.4mg
Sodium: 2711.7mg
Potassium: 1434.7mg
Carbohydrates: 109g
Fiber: 9.8g
Sugar: 55.9g
Protein: 48.2g