Spring Rolls

Name: Spring Rolls
Ingredients: 1 ounce noodles, soaked in warm water for 20 minutes, drained and cut into 1-inch pieces; 1/2 pound ground pork; 1/2 cup chopped onion; 1 -tablespoon tree ear or cloud ear mushrooms, soaked in warm water for 30 minutes, thoroughly rinsed, drained and finely chopped; 1 1/2 teaspoons chopped garlic; 1 tablespoon chopped shallots; 3 ounces crabmeat, cleaned; 1/4 teaspoon black pepper; 10 sheets round banh trangs (dried rice wrappers available at Vietnamese or specialty markets); 2 eggs, beaten; 2 cups peanut oil; Carrot Salad, recipe follows; Fresh Herb, Lettuce, and Cucumber Salad, recipe follows; 1 cup grated carrots; 1/2 cup water; 1 teaspoon white vinegar; Pinch salt; 1 teaspoon sugar; 5 tablespoons nouc cham, recipe follows; 2 cloves garlic, finely chopped; 1 fresh hot chile pepper (about 1 1/2-inch long), finely chopped; 1/2 lime; 1/4 -cup fish sauce; 1 tablespoon plus 1 teaspoon sugar; 5 tablespoons water; 3 cups bibb lettuce leaves; 1 cup picked mint leaves; 1 cup picked cilantro leaves; 1 cup cucumber slices, cut into semicircles

29 ingredients

18 steps

Ingredients

1 ounce noodles, soaked in warm water for 20 minutes, drained and cut into 1-inch pieces
1/2 pound ground pork
1/2 cup chopped onion
1 -tablespoon tree ear or cloud ear mushrooms, soaked in warm water for 30 minutes, thoroughly rinsed, drained and finely chopped
1 1/2 teaspoons chopped garlic
1 tablespoon chopped shallots
3 ounces crabmeat, cleaned
1/4 teaspoon black pepper
10 sheets round banh trangs (dried rice wrappers available at Vietnamese or specialty markets)
2 eggs, beaten
2 cups peanut oil
Carrot Salad, recipe follows
Fresh Herb, Lettuce, and Cucumber Salad, recipe follows
1 cup grated carrots
1/2 cup water
1 teaspoon white vinegar
Pinch salt
1 teaspoon sugar
5 tablespoons nouc cham, recipe follows
2 cloves garlic, finely chopped
1 fresh hot chile pepper (about 1 1/2-inch long), finely chopped
1/2 lime
1/4 -cup fish sauce
1 tablespoon plus 1 teaspoon sugar
5 tablespoons water
3 cups bibb lettuce leaves
1 cup picked mint leaves
1 cup picked cilantro leaves
1 cup cucumber slices, cut into semicircles

Directions

1

In a bowl combine the noodles, ground pork, onion, mushrooms, garlic, shallots, crabmeat, and black pepper, and set aside.
2

Cut the round wrappers into quarters and place on a flat surface.
3

With a pastry brush, paint the beaten egg over the entire surface of each of the pieces.
4

Before filling, wait for the egg mixture to take effect, softening the wrappers, this takes about 2 minutes.
5

When the wrapper is soft and transparent, place 1 teaspoon of the filling near the curved side, in the shape of a triangle.
6

Fold the sides over to enclose the filling and continue to roll all the way up until all the wrappers are filled.
7

In a large frying pan add oil, and place the spring rolls into the cold oil.
8

Slowly heat, frying for 20 to 30 minutes.
9

Turn them occasionally until they are golden on all sides.
10

Serve with Carrot Salad and Fresh Herb, Lettuce, and Cucumber Salad.
11

In a bowl combine all the ingredients.
12

Nuoc Cham: In a small bowl place garlic and chili.
13

Squeeze in the lime and using a small knife, remove some of the pulp.
14

Add the fish sauce, sugar, and water.
15

Mix well.
16

On a platter arrange the lettuce, creating a mound in the center.
17

Around the mound in the center, place the mint and cilantro on opposite sides, touching the mound.
18

Arrange the cucumber slices in a fan design, overlapping slightly along the edge of the platter.