Deep Fried Spring Rolls
Category: Starter / Tapas
Preparation:
For the spring rolls:
- Chop the bean sprouts into small pieces. Soak the noodles and wood ear mushrooms in water until soft. Then take out of the water, drain and chop into small pieces.
- Clean, wash and also chop the shallots and spring onions into small pieces. Separate the eggs. Cover sheets of rice paper with banana leaves, to soften them.
- Add crab meat, minced pork, bean sprouts, spring onions, shallots, wood ear mushrooms, egg yolk, noodles, pepper, salt and chicken broth powder in a bowl and mix together.
- Spread some of the mass on each rice paper sheet. Fold in the sides and then roll up the paper so that the filling is completely enclosed.
- Heat the oil a saucepan on the hob at high heat (CAUTION! Do not leave on the heat unattended – fire hazard). When the oil is hot enough, gradually fry the spring rolls in it.
For the dip:
- Peel the garlic and chilli and chop finely.
- Add 4 cups of water, 1 cup of sugar, ¾ cup of fish sauce, ¾ cup of vinegar, some pepper, garlic and chilli in a bowl and mix together.
- Serve the dip with the hot spring rolls.
Ingredients (for 6 servings):
200 g crab meat
300 g minced pork
350 g bean sprouts
50 g spring onion
30 g chopped shallots
2 pieces wood ear
mushrooms
50 g vermicelli
Pinch salt
40 sheets rice paper
Banana leaves
Cooking oil
20 g chopped garlic
20 g chopped chilli
4 cups water
Pinch pepper
¾ cup fish sauce
¾ cup vinegar
1 cup sugar
1 tsp. instant chicken broth
Appliance: Hob
Nutritional information
Carbohydrates 427 g
Protein 145 g
Fat 52 g
Calories / bread units
Recipe 2818 kcal
Portion 472 kcal
Portion 3,5 BU
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