Vietnamese Spring Rolls Recipe

Ingredients : Makes 20 rolls

20 - 25

310 g

20 g

1

1/4

2

5 g

2.5 g

2.5

15 ml

3 cloves

45 ml

1

Garnishing

1 sprig

1 sprig

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

Sugar

Salt

White pepper

Oyster sauce

Garlic, minced

Vegetable oil (extra oil may be required for deep frying)

Egg

Lettuce leaves

Mint leaves

• 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 vegetables soften.

• 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 and break.

• 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.