Vietnamese Spring Rolls
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
8-12
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I'm a 37 year-old American living in Georgia. I'm a flight attendant. I still prefer "stewardess".
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I'm not home as often as I would like to be; but on my days off, you can nearly always find me happily buried in the kitchen.
I am engaged to a wonderful man, who is an exceptional artist. Here's a taste:
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Gives a whole new meaning to the thought of having rabbit, doesn't it?
Well, he's a big fan of eating, so I decided to marry him on October 27th, 2008.
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We love to watch zombie movies late at night, eat banana pancakes for breakfast, and watch the sunset on the deck while I have a vodka. My darling likes to call this "Playing Russian Spy Flight Attendant".
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My prize possessions include my collection of flight attendant wings, my great grandmother's antique star sapphire ring, my Audrey Hepburn Swarovski clutch, and my zombie doll Lenore.
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