Mom's Vietnamese spring rolls, fried
- Minutes to Cook:
- Number of Servings: 70
Ingredients
2 lbs uncooked ground pork, not sausage1 pound uncooked shrimp, cut in small pieces3 1 oz pkgs vermicelli noodles1 oz dried shredded chinese mushroom, optional1 med cabbage, shredded and/or chopped1 c carrot, shredded and/or chopped1 med onion, finely chopped1 t salt, or to taste2 t sugar2 large eggs35 spring roll shells (large squares) orapprox 100 wonton wrappers (small squares or circles)
Let wrappers thaw in package. Don't open until ready to wrap. Cover dried mushrooms and noodles with hot tap water (not boiling) in separate bowls. When softened, drain and rough cut with scissors as small as you can. Shred carrots and cabbage to desired consistency. I like some finely chopped also. Mom did everything by hand, but I use the food processor for shredding and chopping the veggies. Combine shrimp, pork, mushrooms, noodles, carrots, cabbage, onion, salt, sugar, eggs in huge bowl and mix well with large spoon or with hands. Cut one wrapper in half diagonally and cover rest with damp paper towel or they will dry out. Place about 1 heaping tablespoon at base of triangle (longest side) and form log shape about 3" long. Bring opposite corners together to cover log. Tightly roll covered log to tip of triangle. Set on baking sheet or any smooth surface until ready for frying. Continue assembling rest of spring rolls. I usually start frying after wrapping 25-50 rolls and continue wrapping the rest as I keep a close eye on the fryer. Fry in hot oil until golden brown. I don't keep time or temp, just don't stray from the fryer. Freeze after cooking any amount you don't think will be eaten in the next few days. It's better to freeze after frying and then re-heat in oven or toaster oven. Do not freeze wrapped rolls for frying later. Although the unwrapped mixture can be frozen for later if you run out of wrappers.
Serving Size: makes approximately 70 spring rolls
Serving Size: makes approximately 70 spring rolls
Nutritional Info Amount Per Serving
- Calories: 67.9
- Total Fat: 3.0 g
- Cholesterol: 24.5 mg
- Sodium: 111.6 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.4 g
- Protein: 4.4 g
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