|
Ingredients : 1/2
cup
Soaked cellophane noodles
1 Small onion, finely chopped
6 scallions, finely chopped
250g Pork mince
185g Crab meat, frozen or canned
1/2 teaspoon Salt
1 tablespoon Fish sauce
1/4 teaspoon Ground black pepper
Half packet Chinese spring roll wrappers
Oil for deep frying
Lettuce leaves
Fresh mint or parsley or fresh cilantro
leaves
Strips of cucumber
Nuoc
cham
Method :
Soak the cellophane noodles in hot water
for 10 minutes, then drain. Cut the noodles into 2.5 cm lengths. Put into a
bowl with the onion, scallion, pork, flaked crab meat (pick out any
bits of bony tissue), salt fish sauce and pepper. Mix well. Cut each
spring roll wrapper in halves and put 2 teaspoons of filling on one end,
shaping it into a neat roll. Roll up,
turning in the sides so that the filling is completely enclosed. Moisten edge
of wrapper with a little water or egg white to stick. When all the
rolls are made, heat oil in a wok and fry a few at a time on medium heat
until they are crisp and golden. Do not have
oil too hot or the filling will not cook through. Drain on
absorbent paper. To serve :
Wrap each roll in a lettuce leaf including a small sprig of mint,
cilantro or parsley and a strip of cucumber. Dip in
nuoc cham and eat right away.
|
