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Vietnamese Spring Rolls

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Recipe

 

Yield

1 batch

Prep

30 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
Filling
2 ounces cellophane noodles
*
1 pound ground pork
Camera
1 large onions
chopped
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3 cloves garlic
chopped
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3 each shallots
chopped
* Camera
1 can crab meat
* Camera

Ingredients

Amount Measure Ingredient Features
Filling
57.8 ml/g cellophane noodles
*
453.6 g ground pork
Camera
1 large onions
chopped
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3 cloves garlic
chopped
Camera
3 each shallots
chopped
* Camera
1 can crab meat
* Camera

Directions

Combine the filling ingredients in a bowl and set aside.

Cut a round rice paper sheet into quarters.

Place the cut rice paper on a flat surface.

With a pastry brush, paint the beaten egg over the entire surface of each of the pieces.

Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes.

When you become adept at this, you can work on several wrappers at a time.

When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle.

Fold the sides over to enclose the filling and continue to roll.

After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 36758% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 86mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 60g
Vitamin A 2% Vitamin C 10%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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