Name: Vietnamese-Style Spring Rolls
Yield: Makes about 25 Small Spring Rolls
Cuisine: China
Ingredients: 5 tablespoons water; 2 tablespoons coarsely chopped garlic; 5 tablespoons plain flour; 2 tablespoons finely chopped shallots; 450 ml (15 fl oz) oil, preferably groundnut; 25 g (1 oz) beanthread (transparent) noodles; Assorted sprigs of fresh basil, mint or coriander, or a combination of all three; 8 oz (225 g) iceberg lettuce; 1 packet rice paper wrappers; 1 tablespoon groundnut oil; 15 g (½ oz) Chinese dried wood ears; 1½ teaspoons salt; ½ teaspoon freshly ground black pepper; 175 g (4 oz) cooked fresh crabmeat; 1 small onion, finely chopped; 225 g (8 oz) minced pork; 2 tablespoons finely chopped spring onions

Preparation info

Makes about
25
Small Spring Rolls

Difficulty
Medium

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

I have long been an admirer and consumer of Vietnamese spring rolls. Their crackling rice paper skin with their savoury filling, all eaten in a leaf of fresh lettuce with either mint or basil, dipped in sauce, is an ideal appetizer. Here I have taken the classic Vietnamese spring roll recipe and have modified it to my own taste. I think you will find it as tasty and fun to eat.

Although they can be made in advance, it is best to deep-fry them at the last minute. They are terrific tr