Wednesday, January 25, 2012

Spring Rolls

My number one requested recipe is none other than my spring rolls. Maybe I'm biased, but I really haven't tasted any other spring roll better than my mom's recipe. Since, she doesn't ever write anything down, the recipe below is what I have come up with through trial and error.

I usually plan a whole afternoon to roll these since it does take quite some time prepping all the ingredients. I tend to make dozens so that I can freeze the bulk of it. It keeps well after semi-frying it (fry it it until it is lightly brown, cool, and then freeze).

If you dare to take the plunge and make these spring rolls, you won't regret it. They are quite tasty and eating one is never enough.

Spring Rolls

1 1/2 lbs ground lean pork
1/2 cabbage shredded (like coleslaw)
2-3 carrots diced (tiny little cubes)
1 spoon of sugar
9 spoons of fish sauce (dinner spoons...I know a little archaic)
salt and pepper to season
2 eggs
2 pkgs of bean thread noodles (cut into 1/2 inch length)
1/2 yellow onion diced (tiny little cubes)
2 pkgs of spring roll wrappers


Chop up all the vegetables. Put them into a bowl an set aside. Soak the bean thread noodles in some water until softened. When softened, cut noodles to inch length and add to bowl. In a separate bowl, add the ground pork, fish sauce, sugar, salt and pepper Mix. Combine the vegetables to the meat mixture and add one egg. Mix with hands thoroughly. Take a soon of the meat mixture and cook for 45 seconds in the microwave. Taste. Season meat mixture to taste.

Crack an egg into a small bowl. Lay the square wrapper diamond shaped in front of you.

Add a little of the meat mixture onto the wrapper and shape into a little tube.

Roll tightly up, folding in the two sides towards the center.

Brush the top of the wrapper with the egg yolk.

This is the glue that will make the wrapper stick. Finish rolling the wrapper.

Bring oil to medium high heat. Carefully drop spring roll into hot oil and fry until golden brown and meat is cooked (approximately 10 minutes). Drain oil on paper towels. Serve hot.

The best way to eat it is to wrap it in a piece of green leaf lettuce, add a sliver of a cucumber and dip it into some dipping sauce.

I could definitely eat these for an entire meal.

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