| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Vietnamese |
Essnce11 |
1 |
servings |
INGREDIENTS
| 10 |
|
Sheets Dried rice wrappers – Banh Trangs |
|
|
(avail Vietnamese or Specialty Markets) |
| 2 |
|
Eggs; beaten |
| 2 |
c |
Peanut oil |
|
|
=== FOR THE FILLING === |
| 1 |
oz |
Noodles |
| 1/2 |
lb |
Ground pork |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Tree ear or cloud ear mushrooms |
| 1 1/2 |
ts |
Chopped garlic |
| 1 |
tb |
Chopped shallots |
| 3 |
oz |
Crabmeat; cleaned |
| 1/4 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
Soaked the mushrooms in warm water for 30 minutes, thoroughly rinse, drain
and finely chop. Soak the noodles warm water for 20 minutes, drain and cut
into 1-inch pieces. In a bowl combine all of 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/or Fresh Herb, Lettuce,
And Cucumber Salad (the recipes for which are included in this collection.
This recipe yields 40 small spring rolls.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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