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Crispy Veggie and Seafood Rolls

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PREP TIME
90 min
COOKING TIME
20 min
TOTAL TIME
110 min
SERVINGS
20 servings
Snack Thai
Crispy Veggie and Seafood Rolls
Ingredients
  • 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 pork
  • 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
Instructions
1
Immerse the vermicelli in warm water for 30 minutes, then drain the liquid
2
Combine the cooked vermicelli with eggs, finely chopped onion, sautéed mushrooms, diced shrimp, ground pork, vegetable oil, grated carrot, crabmeat, bean sprouts, minced pepper, soy sauce, fish sauce and minced garlic in a large bowl
3
One by one, gently wet the rice wrappers with a damp cloth and fill them with 2 to 3 tablespoons of the vermicelli mixture, then roll them up and allow them to firm up for 30 minutes
4
Heat the oil in a large saucepan to 375 degrees F (190 degrees C)
5
Fry the spring rolls one or two at a time until they turn golden brown, taking about 3 minutes to achieve this
6
Drain the fried spring rolls on paper towels