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Vietnamese Spring Rolls Recipe

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    Source: www.vietnamese-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C
    MineralsZinc, Natrium, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :Makes 20 rolls

    2. 20 - 25 310 g 20 g 1 1/4 2 5 g 2 1/2 g 2 1/2 15 ml 3 cloves

    3. 45 ml 1 Garnishing

    4. 1 sprig

    5. Rice paper wrappers (some may be broken)

    6. Ground chicken (or half crabmeat, half ground pork)

    7. Green bean thread vermicelli

    8. Carrot, cut into thin strips

    9. Cabbage, cut into fine strips

    10. Green onions (scallions), minced

    11. Sugar

    12. Salt

    13. White pepper

    14. Oyster sauce

    15. Garlic, minced

    16. Vegetable oil (extra oil may be required for deep frying)

    17. Egg

    18. Lettuce leaves

    19. Mint leaves

    Instructions Jump to Ingredients ↑

    1. In hot water, soak vermicelli for 5minutes until soft. Drain, cut into 2 in lengths and reserve.

    2. Add 3 tablespoons oil to wok or pan. Addgarlic and chicken (or crabmeat and pork) and cook about 8 minutes,mashing with a fork so they do not clump together.

    3. Add cabbage, carrot, green onions(scallions) and vermicelli to cook on high for about 3 minutes untilvegetables soften.

    4. Turn off heat, add salt, sugar, pepper andoyster sauce. Stir to mix well. When mixture is cool, brush each side ofthe rice wrappers or dip them hot water to moisten them or they will dryand break.

    5. Place 1 tablespoon of the mixture intoeach wrapper, turn sides in first, roll and seal each with beaten egg.

    6. Refrigerate until needed.

    7. Heat extra oil in wok or pan. Deep fryrolls until golden.

    8. Serve on lettuce leaves garnished withlettuce and mint leaves.

    9. Serve with bottled sweet chili peppersauce or nuoc cham sauce.

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