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Vietnamese Spring Rolls Recipe

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This recipe for Vietnamese Spring Rolls, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Danielle Randall Tucson, AZ
Added: Saturday, September 19, 2009


20-25 rice paper wrappers (some may be broken)
1/2-3/4 lb. ground chicken
1 pkg. vermicelli
1 carrot cut into thin strips
1/4 head of cabbage cut into find strips
2 green onions minced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. white pepper
1T. oyster sauce
3 cloves garlic minced
3 T. oil
1 egg

In hot water soak vermicelli fro 5 minutes until soft, drain and cut into 2 inch lengths and reserve.
Add 2 T. oil to wok or pan. Add garlic, chicken (or crabmeat or pork), and cook about 8 minutes mashing with a fork so they do not clump together.
Add cabbage, carrots, green onions and vermicelli to cook on high for about 3 minutes until vegetable soften.
Turn off heat, add salt, pepper, and oyster sauce. Stir to mix well. When mixture is cool, brush each side of the rice wrappers or dip them in hot water to moisten them or they will dry and break.
Place 1 T. of the mixture into each wrapper, turn sides in first, roll and seal each with beaten egg. Refrigerate until needed.
Heat extra oil in wok or pan, deep fry rolls until golden. Serve on lettuce leaves garnished with lettuce and mint leaves. Serve with bottled sweet chili pepper sauce or nuoc cham sauce

Number Of Servings:
Number Of Servings:
makes 20 rolls
Personal Notes:
Personal Notes:
This is a recipe I collected from my trip to Vietnam.




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