Recipe Archives->Asian Sea->Sea

Vietnamese Spring Rolls

2 lb ground pork (or mix of pork and veal)
1 large onion, chopped
2 eggs
1 lb crabmeat
1 small pkg bean sprouts, rinsed and torn up
1 small pkg bean thread or rice vermicelli, cooked according to package
1 pkg triangular rice paper
3 Tbsp parsley
salt
pepper 

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 (1 lemon cut and squeezed, 1 pint water and sugar to taste)
2 cloves crushed garlic
1 Tbsp fish sauce 
1/2 tsp crushed Italian red pepper

Add garlic and crushed red pepper to lemonade.  Add fish sauce
several drops at a time until the lemonade turns brownish (to
taste).


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.

Printable version: sea.txt.