Spring Rolls

16 ingredients
5 steps

Ingredients

  • 2 ounces dry soy vermicelli
  • 4 eggs, beaten
  • 1 onion, finely chopped
  • 2 ounces mushrooms, drained and chopped
  • 3/4 (4 ounce) can small shrimp, drained and chopped
  • 1 pound lean ground pork
  • 2 tablespoons vegetable oil
  • 1 carrot, shredded
  • 2 ounces crabmeat
  • 3 ounces bean sprouts
  • 2 pinches ground black pepper
  • 1 tablespoon soy sauce
  • 3 tablespoons fish sauce
  • 1 clove garlic, chopped
  • 20 rice wrappers (6.5 inch diameter)
  • 1 quart oil for deep frying

Directions

  1. 1
    Soak the vermicelli 30 minutes in warm water; drain.
  2. 2
    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.
  3. 3
    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.
  4. 4
    In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
  5. 5
    Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

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