Prep 1 hr
Cook 30 mins
I got this recipe from a Vietnamese woman while living in Canada. I didn't realise how easy it was to make these little suckers! There aren't alot of ingredients, and you don't hafta be a master asian chef; but you do hafta have some patience! When you grate the carrot, do it lenthwise, so the pieces are long and thin. Make sure the celery root is FINELY minced. Just a couple of tips if you want these to be truly authentic. Give yourself a couple of hours, and you'll be glad you did!
- 1⁄2 lb ground pork
- 1 cup carrot, grated
- 1 cup celery root, minced
- 3 tablespoons chicken bouillon
- 2 teaspoons soy sauce
- 1 cup cooked rice noodles
- 10 ounces spring roll wrappers
- Thaw out wraps (they usually come frozen at the asian supermarket) about halfway, so you can work with them.
- Combine pork with carrot, celery root, and soy sauce.
- Gently fold in the chicken stock powder.
- Cut the noodles so that you can fold them into the pork mixture.
- Combine all ingredients well with your hands.
- Assemble the rolls suing about 1 1/2 tsp of pork mixture, rolling it in the wraps like mini-burritos, being sure to do so tightly.
- Put about an inch of Canola oil in a deep 9 inch skillet. Fry the spring rolls in the oil until golden brown on all sides.