Hau's Vietnamese Spring Rolls | Recipe Finder

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90minutes
37calories

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Hau's Vietnamese Spring Rolls

Source: www.food.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	A, B₁, B₂, B₃, B₆, B₁₂, H, C, P
Minerals	Selenium, Zinc, Copper, Iodine, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 lb ground pork or 1 lb ground chicken
1 cup diced onion
2 large carrots , shredded (or 3 medium carrots)
1/2 lb raw shrimp , deveined and chopped
1 1/2 tablespoons fish sauce
1 teaspoon chicken bouillon powder (1/2 cube)
1 tablespoon sugar
1 tablespoon sesame oil
1/2 teaspoon black pepper
4 -5 garlic cloves , minced
1 cup bean thread noodles , soaked in water and cut into 1 inch lengths
1 egg , separated
50 small egg roll wraps
oil (for deep frying)

Instructions Jump to Ingredients ↑

Mix together all ingredients except the egg white.
Use a fork and spoon to place mixture on wrappers.
Use the fork to form the mixture into roll shape on the wrapper.
Roll up wrapper.
Use egg white to seal edges.
May be frozen at this point. Use wax paper to separate layers.
Remove desired number of spring rolls and fry until golden brown (do not thaw).

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