Recipe: Vietnamese Crab Spring Rolls
- 2 oz Dried bean thread noodles -(MUNG bean) 3 tb Sm. dried tree-ear mushrooms
- 1 lb Ground pork butt
- 4 Garlic cloves – finely minced or pureed 1 tb Fish sauce
- 1/2 ts Fresh finely ground pepper
- 1 c Flaked crab meat
- 1 c Grated carrot
- 1 c Bean sprouts; tails removed
- 4 Shallots; minced
- 1 sm -Onion
- 2 c Warm water
- 1/4 c Sugar
- 16 12″ rice paper wrappers
- Peanut oil for deep-frying Lettuce leaves Fresh mint Fresh coriander leaves IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms with water until soft and pliable. Drain the noodles and cut into shorter lengths; set aside.
- Remove the hard centers from the mushrooms, coarsely chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside.
- Combine the warm water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep unused wrappers in their package.) Generously brush it with the sugar water; allow it to soften to a very pliable wrapper, about 30 seconds or sometime longer (depending upon the brand). With your hands shape 3 tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom up and over the roll tightly.
- Fold both outside edges inward to enclose the ends. Continue rolling up into a cylinder; set aside covered with plastic wrap. Repeat until all the rolls are done. To cook and brown evenly, the roll must be firm and evenly packed. If the wrapper has a tear, bandage it with a softened rice-paper remnant. In a preheated wok or saucepan, add oil to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F. Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove and drain on paper towel.
- Cut crosswise into 1+1/2-inch pieces. Arrange rolls on a plate lined with lettuce. On another plate, arrange leaves of lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc cham sauce.
Number of servings (yield): 6
Meal type: snack
Culinary tradition: Vietnamese