Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 1 pound ground pork butt (rib end or butt end; ask butcher to grind fresh); 1 can crabmeat or 1 package frozen crabmeat; 1/4 pound bean sprout, chopped; 1 ounce bean thread (soak briefly and cut up; rinse with warm water, let sit); 1 large onion, diced; 1 bunch green onions, cut up - use middle section only; 3 teaspoons fish sauce; 1 egg (optional); Salt and black pepper to taste; Rice paper for wrapping; Coconut soda or beer for dampening rice paper; 1/4 teaspoon garlic powder; Oil for frying

13 ingredients

1 steps

Ingredients

1 pound ground pork butt (rib end or butt end; ask butcher to grind fresh)
1 can crabmeat or 1 package frozen crabmeat
1/4 pound bean sprout, chopped
1 ounce bean thread (soak briefly and cut up; rinse with warm water, let sit)
1 large onion, diced
1 bunch green onions, cut up - use middle section only
3 teaspoons fish sauce
1 egg (optional)
Salt and black pepper to taste
Rice paper for wrapping
Coconut soda or beer for dampening rice paper
1/4 teaspoon garlic powder
Oil for frying

Directions

1

{"0":"Put ground meat in large mixing bowl. Mix in crabmeat and chopped bean sprout. Add and mix in cut up bean thread, diced onion, green onion, fish sauce, salt, pepper and egg (if desired). Mix ingredients thoroughly.","2":"Put some hot water and 2 tablespoons of vinegar, or 3\/4 cup water and 1\/4 cup coconut soda, in a shallow bowl, pie plate, or roasting pan. Sprinkle in 1\/4 teaspoon garlic powder. This will serve to dampen the rice paper wrapping.","4":"Add rice paper to liquid and let rest until dampened. Spread the dampened rice paper wrapping on a plate. Put about 1 tablespoon of the filling in the middle of the paper, shape the filling into the shape of a roll, then roll the rice paper wrapping around the filling. Remember to fold the sides in before completing the rolling.","6":"Deep fry in 300 degree oil for 5-10 minutes. Be careful not to break the rolls."}