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Vietnamese Spring Rolls

These Vietnamese Spring Rolls with fresh vegetables wrapped in rice paper, are a refreshing appetizer for any meal.
Posted By: T. Tran
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Prep Time: 10 | Cook Time: 15 | Ready In: 25
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US Metric

6 oz. ground pork

2 oz. small shrimp, minced

1 oz. crab meat, coarsely chopped

Some shredded carrots

1 oz. mung bean noodles/cellophane noodles/glass noodles – soaked in hot water for 30 minutes or until they turn very soft

1 clove garlic, minced

1 shallot, minced

3 big dashes ground black pepper

1 teaspoon fish sauce

Salt to taste

1 small egg, lightly beaten (use only half)

Vietnamese rice paper


Cooking Process:

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling.

To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cylinder about 3 inches long.

Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels.

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