Ingredients
20
20 servings
- •2 ounces dry soy vermicelli
- •4 eggs, beaten
- •1 onion, finely chopped
- •2 ounces mushrooms, drained and chopped
- •0.75 (4 ounce) can small shrimp, drained and chopped
- •1 pound lean ground pork
- •2 tablespoons vegetable oil
- •1 carrot, shredded
- •2 ounces crabmeat
- •3 ounces bean sprouts
- •2 pinches ground black pepper
- •1 tablespoon soy sauce
- •3 tablespoons fish sauce
- •1 clove garlic, chopped
- •20 rice wrappers (6.5 inch diameter)
- •1 quart oil for deep frying
Instructions
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Nutritional Facts
Per 20 servings
- Calories: 161
- Carbohydrate: 6g
- Fat: 12g
- Fiber: 1g
- Protein: 8g
- Sugar: 1g
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