Ingredients: |
Ingredients: Filling
8 shrimp,shelled,deveined and finely chopped
1/2 lb. ground pork
1Tbl. minced garlic
3 green onions,minced with some green tops
1 can inexpensive crab meat
1 small pkg,.transparent rice noodles, soaked in warm water for 10 minutes
1tsp. sesame oil
1 tsp. soy sauce
1 tsp fish sauce (optional)
Rice paper wraps
1 small can coca cola
1 tsp.baking soda
oil for frying
Large bowl of warm water for soaking rice papers to soften
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Directions: |
Directions:Mix ground pork,minced shrimp,garlic,onions, crab and rice noodles.Add sesame oil, soy sauce and fish sauce, if using. Mix well.
Add baking soda (a little at a time) to a big bowl of very warm water. Add a few spoonfuls of cola. (This gives the rolls a golden color). The larger the rice paper size, the larger the spring roll.
Drop a Tbl. of meat mixture into bottom center of softened rice paper. Begin rolling up, jelly-roll style. Fold side edges into the center of roll and continue rolling. Seal edges with beaten egg white.
Oil should be preheated in a large pot of deep fryer to 350ºF. Carefully lower egg rolls (3 at a time) into oil and cook for approximately 1-2 minutes. Rolls will rise to top of oil when cooked. Remove with wire drainer and place on paper towels to cool.
Keep uncooked spring rolls covered with damp paper towels until ready to cook.
Do not allow spring roll mix to become too wet. If the roll is wet when placed in the hot oil DANGEROUS spattering will occur. Always handle hot oil carefully. |
This recipe for Vietnamese Spring Rolls is from