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Spring Rolls
Spring Rolls
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Prep Time:
90 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Delicious spring rolls filled with veggies, seafood, and pork. A bit complex, but totally worth it. Serve with your preferred sauce and pre-soak certain mushrooms for 2-3 hours if needed.
Ingredients:
  • 2 ounces dry soy vermicelli
  • 4 eggs, beaten
  • 1 onion, finely chopped
  • 2 ounces mushrooms, drained and chopped
  • 0.75 (4 ounce) can small shrimp, drained and chopped
  • 1 pound lean ground pork
  • 2 tablespoons vegetable oil
  • 1 carrot, shredded
  • 2 ounces crabmeat
  • 3 ounces bean sprouts
  • 2 pinches ground black pepper
  • 1 tablespoon soy sauce
  • 1 clove garlic, chopped
  • 20 rice wrappers (6.5 inch diameter)
  • 1 quart oil for deep frying
Instructions:
  • Let the vermicelli soak in warm water for 30 minutes, then drain.
  • Combine vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce, and garlic in a large bowl.
  • Moisten rice wrappers with a damp tea towel, fill each with 2 to 3 tablespoons of vermicelli mixture, roll, then set for 30 minutes.
  • Heat the oil in a large saucepan until it reaches 375 degrees F (190 degrees C).
  • Fry the spring rolls individually until they are beautifully golden brown, approximately 3 minutes each. Place them on paper towels to drain.

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