2 ounces cellophane noodles
2 teaspoons vegetable oil
1 tablespoon garlic cloves, minced
4 ounces shrimp, raw, peeled, deveined and chopped
4 ounces pork, minced
1 carrot, grated
3 green onions, sliced
1 ounce mung bean sprouts
2 teaspoons fish sauce
1 tablespoon Vietnamese chile sauce
2 teaspoons cornstarch
2 teaspoons water, cold
32 spring roll wrappers
Servings: 32
1. Soak the cellophane noodles in boiling water for 5 minutes. Drain and cut into 1- to 2-inch (2.5- to 5-centimeter) pieces.
2. Heat a wok or sauté pan and add the oil. Stir-fry the garlic for a few seconds. Add the shrimp and pork and stir-fry, breaking up any large lumps. Add the carrots, green onions, bean sprouts, fish sauce, chile sauce and drained noodles. Cook until the carrots are slightly softened. Remove from the heat and cool completely.
3. Mix the cornstarch and water together in a small bowl. Moisten the spring roll wrappers with water and keep them covered with a damp towel to prevent them from drying out.
4. Place approximately 1 tablespoon (30 milliliters) of filling in the center of a wrapper. Fold the sides over toward the middle and roll up into a cigar shape. Brush the edge with the water-and-cornstarch mixture to seal.
5. Using the swimming method, deep-fry the spring rolls at 325°F (165°C) until hot and crispy, approximately 45 seconds. Drain on absorbent paper and serve with Nuoc Cham.
Yield: 32 rolls
2 teaspoons vegetable oil
1 tablespoon garlic cloves, minced
4 ounces shrimp, raw, peeled, deveined and chopped
4 ounces pork, minced
1 carrot, grated
3 green onions, sliced
1 ounce mung bean sprouts
2 teaspoons fish sauce
1 tablespoon Vietnamese chile sauce
2 teaspoons cornstarch
2 teaspoons water, cold
32 spring roll wrappers
Servings: 32
1. Soak the cellophane noodles in boiling water for 5 minutes. Drain and cut into 1- to 2-inch (2.5- to 5-centimeter) pieces.
2. Heat a wok or sauté pan and add the oil. Stir-fry the garlic for a few seconds. Add the shrimp and pork and stir-fry, breaking up any large lumps. Add the carrots, green onions, bean sprouts, fish sauce, chile sauce and drained noodles. Cook until the carrots are slightly softened. Remove from the heat and cool completely.
3. Mix the cornstarch and water together in a small bowl. Moisten the spring roll wrappers with water and keep them covered with a damp towel to prevent them from drying out.
4. Place approximately 1 tablespoon (30 milliliters) of filling in the center of a wrapper. Fold the sides over toward the middle and roll up into a cigar shape. Brush the edge with the water-and-cornstarch mixture to seal.
5. Using the swimming method, deep-fry the spring rolls at 325°F (165°C) until hot and crispy, approximately 45 seconds. Drain on absorbent paper and serve with Nuoc Cham.
Yield: 32 rolls
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