Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: Filling; 1 tablespoon peanut oil; 3 golden shallots, finely chopped; 2 cloves garlic, crushed; 200g pork mince; 100g raw prawns cutlets, tail removed, finely chopped King Sooper's 1 lb For $4.99 thru 02/09; 100g bean shoots; 30g bean thread vermicelli, soaked in hot water until soft, chopped; 4 dried Shitake mushrooms, soaked in hot water until soft, finely chopped; 1/2 carrot, cut into julienne; 1/4 cup coriander leaves, chopped; 2 tablespoons fish sauce; 1 tablespoon grated palm sugar; 20 spring roll wrappers; 1 egg white, lightly beaten; oil, for deep frying; 1/2 cup KRAFT FREE* Thai Lime & Coriander Dressing

17 ingredients

9 steps

Ingredients

Filling
1 tablespoon peanut oil
3 golden shallots, finely chopped
2 cloves garlic, crushed
200g pork mince
100g raw prawns cutlets, tail removed, finely chopped King Sooper's 1 lb For $4.99 thru 02/09
100g bean shoots
30g bean thread vermicelli, soaked in hot water until soft, chopped
4 dried Shitake mushrooms, soaked in hot water until soft, finely chopped
1/2 carrot, cut into julienne
1/4 cup coriander leaves, chopped
2 tablespoons fish sauce
1 tablespoon grated palm sugar
20 spring roll wrappers
1 egg white, lightly beaten
oil, for deep frying
1/2 cup KRAFT FREE* Thai Lime & Coriander Dressing

Directions

1

Heat oil in a wok or frying pan.
2

Add the shallots, garlic and pork and cook over a medium heat until browned.
3

Remove from heat and place in a large bowl along with the prawns, bean shoots, vermicelli, mushrooms, carrot, coriander, fish sauce and palm sugar.
4

Mix to combine.
5

Place heaped tablespoon of mixture diagonally along the corner of each spring roll wrapper.
6

Brush edges with egg white, fold corner up over filling, then the edges inward and roll up to enclose filling.
7

Heat oil in a wok or deep fryer until hot.
8

Deep-fry the spring rolls in batches until crisp and golden.
9

Serve with dressing to dip.