Vietnamese Crab Spring Rolls

* Exported from MasterCook *

VIETNAMESE CRAB SPRING ROLLS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz Dried bean thread noodles
-(MUNG bean)
3 tb Sm. dried tree-ear mushrooms
1 lb Ground pork butt
4 Garlic cloves
- finely minced or pureed
1 tb Fish sauce
1/2 ts Fresh finely ground pepper
1 c Flaked crab meat
1 c Grated carrot
1 c Bean sprouts -- tails removed
4 Shallots -- minced -ÿÿ
1 sm -Onion
2 c Warm water
1/4 c Sugar
16 12" rice paper wrappers
- (dried)
Peanut oil for deep-frying
Lettuce leaves
Fresh mint
Fresh coriander leaves

IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms
with water until soft and pliable. Drain the noodles and cut into shorter
lengths; set aside. Remove the hard centers from the mushrooms, coarsely
chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce
and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean
sprouts, shallots and bean thread noodles; set aside. Combine the warm
water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep
unused wrappers in their package.) Generously brush it with the sugar
water; allow it to soften to a very pliable wrapper, about 30 seconds or
sometime longer (depending upon the brand). With your hands shape 3
tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long
cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom
up and over the roll tightly. Fold both outside edges inward to enclose the
ends. Continue rolling up into a cylinder; set aside covered with plastic
wrap. Repeat until all the rolls are done. To cook and brown evenly, the
roll must be firm and evenly packed. If the wrapper has a tear, bandage it
with a softened rice-paper remnant. In a preheated wok or saucepan, add oil
to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do
not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F.
Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove
and drain on paper towel. Cut crosswise into 1+1/2-inch pieces. Arrange
rolls on a plate lined with lettuce. On another plate, arrange leaves of
lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish
with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc
cham sauce (See RECIPE).



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