Vietnamese Spring Rolls

Recipe by Gerry
READY IN: 20mins
SERVES: 25
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb ground lean pork
  • 1
    cup carrot (finely grated)
  • 12
    cup rice vermicelli (cooked)
  • 1
    tablespoon soy sauce
  • 1
    tablespoon oyster sauce
  • 1
    minced garlic clove (or 1/4 teaspoon garlic powder)
  • 1
    teaspoon finely chopped gingerroot (or 1/4 teaspoon ground ginger)
  • 2
    green onions (finely chopped)
  • 1
    large egg (fork beaten)
  • 25
    spring roll wrappers (6 inch size)
  • cooking oil (for deep frying)
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DIRECTIONS

  • In large bowl add first nine ingredients mixing well.
  • Place about 2 tablespoons filling in centre of each spring roll wrapper.
  • Fold bottom corner up over filling, fold in both sides.
  • Dampen edge of wrapper and roll tightly to seal
  • Repeat with remaining filling and wrappers.
  • Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.
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