Ease of Preparation: Medium
Yield: 20 small spring rolls
Ingredients:
- 1 egg
- 1 tablespoon (15 ml) fish sauce
- ¼ teaspoon (1 ml) salt
- ½ teaspoon (2.5 ml) pepper
- 1 shallot, minced
- 1 garlic clove, minced
- 1 scallion, chopped
- ¼ cup (60 ml) ground pork
- ¼ cup (60 ml) minced shrimp
- ½ cup (120 ml) shredded fresh crab meat
- ¼ cup (60 ml) chopped rehydrated dried wood ear mushrooms
- 1 carrot, shredded
- 2 ounces (60 g) mung bean noodles (glass noodles), soaked in water
- 1 cup (240 ml) water
- 1 tablespoon (15 ml) sugar
- 20 rice paper wrappers
- Vegetable oil, for deep-frying
Method:
Crack egg into a bowl. Add fish sauce, salt, pepper, shallot, garlic, and scallion, and mix well.
Add pork, shrimp, and crab meat and mix. Add mushrooms, carrot, and noodles, and mix together.
In a large pie plate or flat-bottomed bowl, add water and sugar and agitate to dissolve sugar.
Place one rice paper wrapper into plate and allow it to soften in the water. Remove from water onto a clean kitchen towel.
Spoon some filling onto one third of the wrapper. Roll over once. Fold in top and bottom. Roll until you get to the end of the rice wrapper.
Heat oil in a wok or deep saucepan. Add spring rolls and fry until crisp.
Wrap in lettuce.
Serve with Nuoc Cham dipping sauce (see recipe [1]).