Spring Rolls - ( Lancelot - Spoken Word )
55 g dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
55 g mushrooms, drained and chopped
0.8 (4 ounce) can small shrimp, drained and chopped
455 g lean ground pork
30 ml vegetable oil
1 carrot, shredded
55 g crabmeat85 g bean sprouts
2g ground black pepper1
5 ml soy sauce
45 ml fish sauce
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
945 ml oil for deep frying
1) Soak the vermicelli 30 minutes in warm water; drain. In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
2) One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
3) In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
4) Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.