| Egg Rolls Basic Cabbage Chicken & Veg Crab & Pork Indonesia Poh Pia Pumpkin Turon Vegetable Vietnam I Vietnam II Vietnam III Wrappers Lumpia ~ Lumpiang Fried Lumpia Sariwa Shanghai |
| Vietnamese Spring Rolls I ~ Vietnamese Spring Rolls 1 2 lb ground pork 1 large onion, chopped 2 eggs 1 lb crab meat (or imitation crab meat) 1 small pkg bean sprouts, rinsed 1 small pkg bean threads or rice vermicelli, cooked according to package 1 pkg triangular rice paper 2 tbsp cilantro salt and pepper to taste 1. Mix pork, onion, eggs, crab, sprouts, bean threads, cilantro, salt and pepper as you would to make meatballs. 2. Fill a large flat bowl with warm water. Using 2 triangular papers for each spring roll, dip into warm water and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper, tucking in the ends. 3. Deep fry in hot oil about 10-15 minutes until dark golden brown. 4. To serve, place a spring roll in a lettuce leaf lined with a couple of mint leaves, roll up and dip in fish sauce, below. Nuoc Mam ~ Fish Sauce 1 cup fish sauce 1 tbsp ginger, peeled, finely chopped 2 cloves garlic, finely chopped 1 tsp hot red pepper flakes (or ½ tsp cayenne) 3 tbsp lemon juice 2 tbsp sugar ¼ cup water Mix all ingredients in a bowl. Use as a dip. NOTE: Spring Rolls may be made ahead, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in refrigerator a couple weeks. |
 | |  | |  |