Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 1 oz. mung bean noodles or cellophane noodles or glass noodles ((soaked in hot water for 30 minutes or until soft)); 6 oz. ground pork; 2 oz. shrimp, minced; 1 oz. crab meat, coarsely chopped, optional; some shredded carrots; 1 clove garlic, minced; 1 shallot, minced; 3 dashes ground black pepper; 1 teaspoon fish sauce; salt to taste; 1 small egg, lightly beaten (use only half); Vietnamese rice paper; oil, for deep frying

"Best Vietnamese spring rolls (Cha Gio) recipe. These crispy fried Vietnamese rolls are crispy with ground pork filling and served with a dipping sauce...."

INGREDIENTS

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1 oz. mung bean noodles or cellophane noodles or glass noodles ((soaked in hot water for 30 minutes or until soft))

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6 oz. ground pork

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2 oz. shrimp, minced

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1 oz. crab meat, coarsely chopped, optional

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some shredded carrots

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1 clove garlic, minced

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1 shallot, minced

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3 dashes ground black pepper

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1 teaspoon fish sauce

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salt to taste

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1 small egg, lightly beaten (use only half)

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Vietnamese rice paper

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oil, for deep frying

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