| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Vietnamese |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground pork (or pork/veal) |
| 1 |
|
Large onion, chopped |
| 2 |
|
Eggs |
| 1 |
lb |
Crabmeat |
| 1 |
sm |
Pkg bean sprouts rinsed and torn up |
| 1 |
sm |
Pkg Longkow bean threads or rice vermicelli, cooked according to package |
| 1 |
|
Pkg triangular rice paper |
| 3 |
tb |
Parsley |
|
|
Salt and pepper to taste |
|
|
stores) 1/2 tsp crushed Italian red pepper |
INSTRUCTIONS
Mix pork, onion, eggs, crab, sprouts, bean threads, parsley, salt and
pepper as you would to make meatballs. Fill a large flat bowl with warm
water. Using 2 triangular papers for each spring roll, dip into warm water
and overlap points (tip to tip). Place one large spoonful of pork mixture
onto one paper and roll across to end of facing paper, tucking in the ends.
Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat,
place a spring roll in a lettuce-leaf lined with a couple of mint leaves,
roll up and dip in fish sauce, below.
FISH SAUCE
1 pint lemonade (or 1 lemon cut & squeezed thoroughly, 1 pint water and
sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of
bottled fish sauce (available in Oriental
Add garlic and crushed red pepper to lemonade. Add fish sauce several
drops at a time until the lemonade turns brownish (to taste).
NOTE: Spring Rolls may be made ahead, fried 10 minutes, and frozen. Thaw
and fry an additional 5-10 minutes when ready to serve. Fish sauce will
keep in fridge a couple weeks.
Enjoy--Rona Watts
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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