Vietnamese Spring Rolls

[admin]

Vietnamese Spring Rolls                  (Gỏi cuốn.)
               
                                Ingredients:
                8 oz of peeled shrimp
                4 oz of crab meat
                1 lb of ground lean pork
                5 shallots, finely chopped
                1 medium carrots, cut in julienne shreds
                5 wood ear mushrooms, soaked in warm water
                8 oz of water chestnut or taro or hickama
                2 oz of cellophane noodles, soaked in warm water 1 egg white (optional)
                1 tablespoons of fish sauce
                1 teaspoons of sugar
                1/4 teaspoon of salt
                1 tablespoons of sesame oil
                30 pieces dried rice paper
                Vegetable oil for deep-frying
                Rice Vermicelli
               
               
                                Directions:
Mix all the ingredients in a large bowl. The secret is to pat dry all the ingredients when you mix it. Avoid having water mix in with the ingredients.
               
Dip rice paper into a large bowl of warm water, place it on a rack or on a kitchen towel for 1 minute until it is soft and flexible. Put stuffing on the rice paper. Start folding the left and right side of the rice paper into the center, then roll up from the bottom edge away to the far end. Do not roll too tight, as this will cause the rolls to split. Deep-fry over medium heat until golden brown.
               
                Eat With:
                Rice Vermicelli
                Red leaves lettuce or Boston lettuce
                Vietnamese Basil
                Cilantro
                Mint.

[thanhhai]

this is the food i like best . at the weekend , I usually invite some friends to my home . Everybody talks, prepare meal ..... very ,very funny