Vietnamese Crispy Spring Rolls

Name: Vietnamese Crispy Spring Rolls
Yield: Yield: 8 Portions (16 Small Spring Rolls)
Cuisine: Vietnamese
Ingredients: 16 thin rice papers, 8 in/20 cm in diameter; 2 garlic cloves, minced; 1 carrot, peeled, finely grated; 8 oz/227 g ground pork; 1 oz/28 g dried wood ear mushrooms, soaked overnight, cut into fine chiffonade; 2 oz/57 g very finely minced shallots; Vegetable oil, for frying; ½ tsp/1 g ground white pepper; 1 egg; 8 oz/227 g lump crabmeat; 1 oz/28 g bean thread noodles; 2 tsp/10 g sugar; 3 green onions, thinly sliced; Vietnamese Dipping Sauce; 1 head iceberg lettuce, leaves separated; 1 fl oz/30 mL Vietnamese fish sauce

Preparation info

Yield:
8
Portions (16 Small Spring Rolls)

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Filling

1 oz/28 g bean thread noodles
1 oz/28

Asia
Vietnam
Starter
Snack
Southeast Asia
Street Food
Spring

Method

Soak the bean thread noodles in about 2 cups of boiling water until they are tender.
Combine the mushrooms, carrot, shallots, green onions, egg, fish sauce, garlic, sugar, white pepper, crabmeat, and pork with the noodles in a mixing bowl. Cook a test batch and adjust seasoning as needed.
Soak each sheet of rice paper individually in water, and place