Crispy Spring Rolls
Spring roll wrappers are found in the oriental section of your grocery or Asian store. They are hard and crisp. To soften, dip them in water for a few seconds, fill & roll. I like spring roll wrappers much better than thicker egg roll wrappers.
Yield: 25 spring rollsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 ounce | dried bean thread noodles water, soaked in hot water for 30 minutes, drained, and cut into 1/2-inch pieces with a scissors (about 2/3 cup) |
| 1 tablespoon | finely chopped mushrooms |
| 2/3 cup | finely minced yellow onion |
| 2 | carrots, grated |
| 3 | green onions, thinly sliced |
| 2 | eggs |
| 2 tablespoons | fish sauces |
| 1/2 tablespoon | minced garlic |
| 1/4 teaspoon | salt |
| 2 teaspoons | sugar |
| 1/2 teaspoon | ground black pepper |
| 1/2 pound | ground chicken |
| 1/2 pound | ground pork |
| 15 | thin rice spring roll wrappers |
| oil for frying | |
| sweet and sour sauce, for dipping | |
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.
Follow the directions on the rice spring roll wrappers to dip, roll and seal the rolls. Don't let them touch or stack them.
To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. Heat to about 325 degrees. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp. If they brown too quickly, reduce the heat as the oil is too hot. Remove the cooked spring rolls from the pan and drain on paper towels. Serve immediately with dipping sauce.
Source: epicurious.com
