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Fried Vietnamese Spring Rolls

Ingredients philipines_chef_big

  • ½ cup of Taste of Asia vermicelli bean noodles
  • 2 shallots, chopped
  • 3 spring onions, chopped
  • 250 grams ground pork
  • 185 grams of crab meat
  • ½ tsp salt
  • 1 Tbsp fish sauce
  • ¼ tsp black pepper
  • 12 spring roll pastry or 24 small Taste of Asia rice paper wrappers
  • Oil for deep frying
  • Lettuce leaves
  • Mint or coriander leaves
  • 1 tsp sugar
  • Taste of Asia sweet chili sauce for dipping

Cooking Method

1. Soak a small quantity of the bean noodles (approximately 50 grams) in hot water for 10 minutes, and strain.

2. Fill a cup with the soaked noodles. Cut the noodles into small pieces and put in a bowl.

3. Add the shallots, green onion, pork, crab meat, salt, fish sauce, black pepper and mix.

4. Place two teaspoons of the mixture across the edge of the rice paper wrapper, leaving space on the sides (if using spring roll pastry, cut in half). Fold the uncovered sides inward, and tightly roll the wrapper. To seal the wrapper, dip your finger in water or egg white and rub along the edges.

5. Mix 1 teaspoon of sugar in some warm water and brush the rolls (the sugar helps make your spring rolls brown and crisp).

6. When all your spring rolls are rolled, heat the oil in a wok and fry a few together on medium heat until golden brown. (If the oil is too hot, the inside will not be cooked).

7. Absorb the oil and wrap each spring roll in a lettuce leaf with a sprig of mint. Serve immediately with sweet chili sauce.

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