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Categories:Viewed: 64 - Published at: 6 years ago
Ingredients
- 1/2 lb. ground pork
- 2 oz. cooked crab meat
- 1/4 lb. carrot, shredded
- 1/4 lb. onion, shredded
- 1 Tbsp. dried tree ears
- 1/2 pkg. cellophane noodles
- 3 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. m.s.g.
- 12 middle rice paper wrappers
- 1 egg
- peanut or vegetable oil for frying
Method
- Soak tree ears in hot water until they inflate, about 5 minutes.
- Drain, rinse well and chop.
- Soak cellophane noodles with cold water until pliable, about 5 minutes.
- Drain and with scissors, cut them into 2-inch lengths.
- Mix pork, crab, carrot, onion, salt, pepper, m.s.g, egg yolk, tree ears and noodles in a large bowl.
- Coat each rice paper wrapper with hot water by using pastry brush.
- Allow to stand a few moments to soften.
- Place a good tablespoon of filling mixture into a rice paper.
- Fold it up neatly (use egg white to seal).
- Deep-fry the folded rolls in oil at 350° to 375° immediately until golden brown.
- Place browned rolls on end in colander to drain off oil.
- Serve hot with nuoc mam dipping sauce or without.
