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Crispy Spring Rolls Recipe

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This recipe for Crispy Spring Rolls, by , is from Evangelical Christian Academy Family Favorites, 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!

Westergren Family


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

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 325F. 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.




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