Prep 40 mins
Cook 20 mins
These unusual Vietnamese spring rolls are a breath of fresh air after all those Chinese takeaways ! They're fun to make and great as an appetizer, snack or main dish - the servings are for a main dish. I got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it ! Make sure all th filling ingredients are chopped small enough - the filling should have a precooked-patty-like consistency.
- 0.07 lb rice paper sheets
- 1⁄2 cup canola oil
- pepper, to taste
- warm water
- 0.77 lb pork shoulder, minced
- 0.66 lb crabmeat, minced
- 0.22 lb soybean mixed sprouts, finely diced
- 0.04 lb dried black mushrooms
- 2 eggs
- 0.11 lb kohlrabi, finely diced
- 0.33 lb onions, finely diced
- 0.33 lb rice noodles
- 0.11 lb chives, indented and finely chopped
- Soak the glassed noodles in tepid water for about 10 minutes. Rinse, drain and cut in small pieces with scissors.
- At the same time, soak the mushrooms in tepid water for 10 minutes then wash them thoroughly. Remove the stems and chop finely.
- Break the eggs into a medium bowl. Mix all the 'filling' ingredients together. Season with pepper.
- Spread a rice paper sheet. Place one tablespoon of filling at the base of it. Roll it and fold in the sides over the center and roll all the way to enclose the filling in a roll which should be approximately 8 -10 cm long with 2-3 cm diameter. Paste the edges of the sheets with a little warm water. Repeat until all the filling is used up.
- Heat oil in pan over high heat - should be about 2cm high in the pan.
- Fry the rolls until they are a nice brown color and fragrant.
- P.S. If you're going to Hanoi, I really recommend this course ! go to http://www.hanoi-cooking.com/tip.html.