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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vietnamese Spring Rolls Recipe

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This recipe for Vietnamese Spring Rolls is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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