Vietnamese Spring Rolls
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Vietnamese Spring Rolls
  Vietnamese    Rolls  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64055. Report a problem with this recipe.
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      Title: Vietnamese spring rolls
 Categories: None
      Yield: 1 Servings
 
      2 lb Ground pork (or pork/veal)
      1    Large onion, chopped
      2    Eggs
      1 lb Crabmeat
      1 sm Pkg bean sprouts
           -rinsed and torn up
      1 sm Pkg Longkow bean threads
           -or rice vermicelli, cooked
           -according to package
      1    Pkg triangular rice paper
      3 tb Parsley
           Salt and pepper to taste
 
  Mix pork, onion, eggs, crab, sprouts, bean threads, parsley, salt and
  pepper as you would to make meatballs. Fill a large flat bowl with
  warm water. Using 2 triangular papers for each spring roll, dip into
  warm water and overlap points (tip to tip). Place one large spoonful
  of pork mixture onto one paper and roll across to end of facing
  paper, tucking in the ends. Deep fry in hot oil about 10-15 minutes
  until dark golden brown. To eat, place a spring roll in a
  lettuce-leaf lined with a couple of mint leaves, roll up and dip in
  fish sauce, below.
  
  FISH SAUCE
  
  1 pint lemonade (or 1 lemon cut & squeezed thoroughly, 1 pint water
  and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste)
  of bottled fish sauce (available in Oriental
                stores) 1/2 tsp crushed Italian red pepper
  
  Add garlic and crushed red pepper to lemonade.  Add fish sauce several
  drops at a time until the lemonade turns brownish (to taste).
  
  NOTE:  Spring Rolls may be made ahead, fried 10 minutes, and frozen.
  Thaw and fry an additional 5-10 minutes when ready to serve. Fish
  sauce will keep in fridge a couple weeks.
  
  Enjoy--Rona Watts
 




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Recipe ID 64055 (Apr 03, 2005)

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