Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 1 lb ground lean pork; 1 cup carrot (finely grated); 1/2 cup rice vermicelli (cooked); 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 minced garlic clove (or 1/4 teaspoon garlic powder); 1 teaspoon finely chopped gingerroot (or 1/4 teaspoon ground ginger); 2 green onions (finely chopped); 1 large egg (fork beaten); 25 spring roll wrappers (6 inch size); cooking oil (for deep frying)

11 ingredients

6 steps

Ingredients

1 lb ground lean pork
1 cup carrot (finely grated)
1/2 cup rice vermicelli (cooked)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 minced garlic clove (or 1/4 teaspoon garlic powder)
1 teaspoon finely chopped gingerroot (or 1/4 teaspoon ground ginger)
2 green onions (finely chopped)
1 large egg (fork beaten)
25 spring roll wrappers (6 inch size)
cooking oil (for deep frying)

Directions

1

In large bowl add first nine ingredients mixing well.
2

Place about 2 tablespoons filling in centre of each spring roll wrapper.
3

Fold bottom corner up over filling, fold in both sides.
4

Dampen edge of wrapper and roll tightly to seal
5

Repeat with remaining filling and wrappers.
6

Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.