|
|
|
INGREDIENTS
|
20 Rolls
1 lb ground pork
1 (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,
drained and chopped
1 egg
1 green onion, minced
1 small onion, minced
2 cloves garlic, mashed
1/4 cup finely grated carrots |
1/4 cup finely grated cabbage (optional)
1/2 cup bean sprouts
3 tablespoons cilantro, chopped
2 tablespoons white wine
salt
white pepper
20 spring roll wrappers (I like the frozen ones, though the dry rice wraps are good too, just more difficult to work with)
oil (for frying) |
|
METHODS
|
1. Combine all ingredients except wraps and oil in a bowl.
2. On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
3. Fold sides in, then begin rolling spring roll at the mixture side.
4. Seal roll by moistening edge with water.
5. Heat oil over medium-high heat.
6. Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
7. Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
8. Keep warm in heated oven.
9. Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
10. Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
11. Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination. |
|
NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving) 1 roll
|
Calories 119
Calories from Fat 46 (39%)
Amount Per Serving %DV
Total Fat 5.2g 8%
Saturated Fat 1.9g 9%
Polyunsat. Fat 0.6g
Monounsat. Fat 2.2g
Trans Fat 0.0g
Cholesterol 32mg 10%
Sodium 67mg 2%
Potassium 127mg 3%
Total Carbohydrate 10.0g 3% |
Dietary Fiber 0.9g 3%
Sugars 0.4g
Protein 7.5g 15%
Vitamin A 273mcg 5%
Vitamin B6 0.1mg 6%
Vitamin B12 0.2mcg 2%
Vitamin C 1mg 1%
Vitamin E 0mcg 0%
Calcium 13mg 1%
Magnesium 15mg 3%
Iron 0mg 3% |
FOODOFVIETNAM.COM