Vietnamese Spring Rolls - 2

Recipe Ingredients

2 oz	56g	Bean-thread - (cellophane) noodles
1 oz	28g	Onion - chopped fine (large)
2 tablespoons	30ml	Tree ears - (see cook's notes)
3		Garlic cloves - chopped fine
3		Scallions - chopped fine
7 oz	198g	Crab meat - cartilage removed
		Meat flaked
1/2 teaspoon	2.5ml	Pepper - black, ground
20		Dried rice paper
4		Eggs - well beaten
2 cups	474ml	Oil - peanut
		Lettuce - shredded
		Mint leaves
		Cilantro
		Cucumber - sliced
		Nuoc cham dipping sauce

Recipe Instructions

Cook's notes: Tree ears, also called cloud ears, are dried fungi that look like dried black chips. When soaked in water they expand 5 or 6 times their original size. Soak in warm water for 30 minutes; drain and finely chop. Procedure: Soak noodles in warm water for 20 minutes; drain and cut into 1" lengths. Combine noodles with remaining filling ingredients in a bowl and set aside.

Cut a round rice-paper sheet into quarters. Place cut paper on a flat surface. With a pastry brush, paint beaten eggs over the entire surface of each of the pieces. Before filling, wait for the egg mixture to soften the wrappers; this takes about two minutes. When the wrapper looks soft and transparent, place about 1 tsp. of filling near the curved side, in the shape of a rectangle.

Fold the sides over to enclose filling and continue to roll. After filling all the wrappers, pour the oil into a large, deep frying pan or wok, put the rolls into the cold oil, turn the heat to moderate and fry 20 to 30 minutes until golden brown.

Presentation: Serve hot. Serve spring rolls on vegetable platters among lettuce, mint leaves, cilantro and cucumber slices. Also serve with nuoc cham sauce if desired.

Makes 80 spring rolls.

Source:
Classic Cuisine of Vietnam Cookbook, by Bach Ngo and Gloria Zimmerman.

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