Ingredients: |
Ingredients: Filling:
1 oz. dried bean thread noodles, soaked in hot water for 30 minutes, drained, and cut into 1/2-inch pieces with a scissors (about 2/3 cup)
1 T. dried tree ear mushrooms, soaked in hot water for 30 minutes, drained, and stems trimmed and chopped with a scissors
2/3 c. finely minced yellow onion
2 carrots, grated
3 green onions, thinly sliced
2 eggs
2 T. fish sauce
1/2 T. minced garlic
1/4 tsp. salt
2 tsp. sugar
1/2 tsp. ground black pepper
1/2 lb. ground chicken
1/2 lb. ground pork
2 T. cornstarch
1/3 c. water
15 thin spring roll wrappers such as Menlo brand
Oil for frying
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Directions: |
Directions:Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl. Set aside. Beat the eggs in a large bowl. Mix in the fish sauce, garlic, salt, sugar, and black pepper. Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside. Combine the cornstarch and water in a small saucepan. Bring to a boil over low heat and stir often to prevent sticking. Cut the wrappers in half diagonally. Place about 2 T. of filling on the bottom area of the triangle. Fold the two pointed ends of the wrapper in and roll to enclose. Set aside. To fry, preheat a large wok to about 325°F. Carefully place the rolls into the oil. Fry about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp. Drain on paper towels. Serve immediately. Makes about 25 pieces. |
This recipe for Crispy Spring Rolls is from