Spring Rolls

Ingredients

• Servings: 20
• 2 ounces dry soy vermicelli
• 4 eggs, beaten
• 1 onion, finely chopped
• 2 ounces mushrooms, drained and chopped
• 3/4 (4 ounce) can small shrimp, drained and chopped
• 1 pound lean ground lamb
• 2 tablespoons vegetable oil
• 1 carrot, shredded
• 2 ounces crabmeat
• 3 ounces bean sprouts
• 2 pinches ground black pepper
• 1 tablespoon soy sauce
• 3 tablespoons fish sauce
• 1 clove garlic, chopped
• 20 rice wrappers (6.5 inch diameter)
• 1 quart oil for deep frying

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• soak the vermicelli 30 minutes in warm water; drain.
• in a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, lamb, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• one by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. roll the wrappers, and allow them to set for 30 minutes.
• in a large saucepan, heat the oil to 375 degrees f (190 degrees c).
• fry the spring rolls one or two at a time until golden brown, about 3 minutes. drain on paper towels.