Spring Rolls
Crispy, savory spring rolls filled with a flavorful mixture of meat and vegetables.
Ingredients
- dry soy vermicelli (0.057 pound)
- eggs (4 )
- onion (1 )
- mushrooms (0.125 pound)
- small shrimp (0.1875 pound)
- lean ground pork (1 pound)
- vegetable oil (2 tablespoons)
- carrot (1 )
- crabmeat (0.125 pound)
- bean sprouts (0.1875 pound)
- ground black pepper (2 pinches)
- soy sauce (1 tablespoon)
- fish sauce (3 tablespoons)
- garlic (1 clove)
- rice wrappers (20 )
- oil for deep frying (1 quart)
Instructions
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce, and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 161
- fat: 12 g
- sats: 3 g
- carbs: 6 g
- fibre: 1 g
- protein: 8 g
- salt: 0.268 g