Vietnamese Recipes & Cuisines (Appetizers)
Vietnamese Spring Rolls Recipe
Makes 20 rolls
20 - 25
Rice paper wrappers (some may be broken)
Ground chicken (or half crabmeat, half ground pork)
Green bean thread vermicelli
Carrot, cut into thin strips
Cabbage, cut into fine strips
Green onions (scallions), minced
Vegetable oil (extra oil may be required for deep frying)
In hot water, soak vermicelli for 5
minutes until soft. Drain, cut into 2 in lengths and reserve.
Add 3 tablespoons oil to wok or pan. Add
garlic and chicken (or crabmeat and pork) and cook about 8 minutes,
mashing with a fork so they do not clump together.
Add cabbage, carrot, green onions
(scallions) and vermicelli to cook on high for about 3 minutes until
Turn off heat, add salt, sugar, pepper and
oyster sauce. Stir to mix well. When mixture is cool, brush each side of
the rice wrappers or dip them hot water to moisten them or they will dry
Place 1 tablespoon of the mixture into
each wrapper, turn sides in first, roll and seal each with beaten egg.
Refrigerate until needed.
Heat extra oil in wok or pan. Deep fry
rolls until golden.
Serve on lettuce leaves garnished with
lettuce and mint leaves.
Serve with bottled sweet chili pepper
sauce or nuoc cham sauce.
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