© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
|The picture to the left are spring rolls I had at a restaurant in Thailand. I devoured it!.|
2 ounce cellophane noodles
1 pound ground lean pork
1 large onion
2 tablespoon tree ears dried mushroon (nam meo)
3 cloves garlic, finely chopped
8 ounce crab Meat
4 ounce shrimp, shelled and chopped
½ teaspoon pepper
20 sheets dried rice paper (banh trang)
4 eggs, beaten
2 cup peanut oil
Soak noodles in warm water for 20 minutes and cut into 1 inch lengths.
Soak tree ear in warm water for 30 minutes, drain and finely chop.
Combine the filling ingredients in a bowl and set aside.
Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece. Before filling, wait for the egg mixture to take effect, softening the wrappers; this take about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle. Fold the side over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes until a lovely golden brown. (This is a special method of keeping spring rolls crisp.)
Serve with lettuce, cilantro, mint and nước chấm
The Vietnamese spring rolls are much smaller and more crisp than the Chinese version. Unlike the Chinese spring rolls, they can be rolled in the morning, then covered and refrigerated for several hours before cooking. After cooking they will keep nice and crisp in 150°F oven for up to 3 hours. BTW you can substitute shrimp and crabmeat with more ground pork or chicken if you don't like seafood.