Recipes > Starters/Tapas > Deep Fried Spring Rolls

Deep Fried Spring Rolls

Category: Starter / Tapas

 

 

Preparation:

For the spring rolls:

 

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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:

 

  1. Peel the garlic and chilli and chop finely.

  2. 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.

  3. Serve the dip with the hot spring rolls.

Comments

Rating

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