Name: Spring Rolls
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 20
Ingredients: Dry soy vermicelli - 2 ounces; Eggs, beaten - 4; Onion, finely chopped - 1; Mushrooms, drained and chopped - 2 ounces; Small shrimp, drained and chopped - ¾ (4 ounce) can; Lean ground pork - 1 pound; Vegetable oil - 2 tablespoons; Carrot, shredded - 1; Crabmeat - 2 ounces; Bean sprouts - 3 ounces; Ground black pepper - 2 pinches; Soy sauce - 1 tablespoon; Fish sauce - 3 tablespoons; Garlic, chopped - 1 clove; Rice wrappers (6.5 inch diameter) - 20; Oil for deep frying - 1 quart

Ingredients for - Spring Rolls

1. Dry soy vermicelli 2 ounces

2. Eggs, beaten 4

3. Onion, finely chopped 1

4. Mushrooms, drained and chopped 2 ounces

5. Small shrimp, drained and chopped ¾ (4 ounce) can

6. Lean ground pork 1 pound

7. Vegetable oil 2 tablespoons

8. Carrot, shredded 1

9. Crabmeat 2 ounces

10. Bean sprouts 3 ounces

11. Ground black pepper 2 pinches

12. Soy sauce 1 tablespoon

13. Fish sauce 3 tablespoons

14. Garlic, chopped 1 clove

15. Rice wrappers (6.5 inch diameter) 20

16. Oil for deep frying 1 quart

How to cook deliciously - Spring Rolls

1 . Stage

Soak the vermicelli 30 minutes in warm water; drain.

2 . Stage

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.

3 . Stage

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.

4 . Stage

In a large saucepan, heat the oil to 375 degrees F (190 degrees C).

5 . Stage

Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.