June 17, 2016


Cellophane noodles -1/2 cup (soaked)
Small onion - 1 (finely chopped)
Spring onions - 6 (finely chopped)
Minced pork - 250 gms
Crab meat - 185 gms
Salt - 1/2 tsp
Fish sauce - 1 tbsp
Black pepper - 1/4 tsp
Chinese spring roll pastry - 1/2 packet
Oil for deep frying

For Serving:
lettuce leaves
Sprigs of mint and fresh coriander
Cucumber cut in julienne strips


  • Soak a small amount of cellophane noodles in hot water for 10 minutes, then drain and measure 1/2 cup
  • Roughly chop and put into a bowl with the onion, spring onion, pork, flaked crab meat, salt, fish sauce and pepper. Mix well.
  • Cut each spring roll wrapper in halves and put 2 tsp of filling on one end, shaping it into a neat roll.
  • Roll up, turning in the sides so that the filling is completely enclosed.
  • Moisten edge of wrapper with a little water or egg white to stick.
  • When all the rolls are made, heat oil in a wok and fry a few at a time on medium heat until they are crisp and golden.
  • Do not have oi too hot or the filling will not cook through. Drain on kitchen paper.
  • Wrap each roll in a lettuce leaf including a sprig of mint, some fresh coriander and strip of cucumber.
  • Dip in nuoc cham sauce and eat immediately.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0