*  Exported from  MasterCook  *
 
                        VIETNAMESE CRAB SPRING ROLLS
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Appetizers                       Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       oz           Dried bean thread noodles
                         -(MUNG bean)
    3       tb           Sm. dried tree-ear mushrooms
    1       lb           Ground pork butt
    4                    Garlic cloves
                         - finely minced or pureed
    1       tb           Fish sauce
      1/2   ts           Fresh finely ground pepper
    1       c            Flaked crab meat
    1       c            Grated carrot
    1       c            Bean sprouts -- tails removed
    4                    Shallots -- minced -ÿÿ
    1       sm           -Onion
    2       c            Warm water
      1/4   c            Sugar
   16                    12″ rice paper wrappers
                         - (dried)
                         Peanut oil for deep-frying
                         Lettuce leaves
                         Fresh mint
                         Fresh coriander leaves
 
   IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms
   with water until soft and pliable. Drain the noodles and cut into shorter
   lengths; set aside. Remove the hard centers from the mushrooms, coarsely
   chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce
   and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean
   sprouts, shallots and bean thread noodles; set aside. Combine the warm
   water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep
   unused wrappers in their package.) Generously brush it with the sugar
   water; allow it to soften to a very pliable wrapper, about 30 seconds or
   sometime longer (depending upon the brand). With your hands shape 3
   tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long
   cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom
   up and over the roll tightly. Fold both outside edges inward to enclose the
   ends. Continue rolling up into a cylinder; set aside covered with plastic
   wrap. Repeat until all the rolls are done. To cook and brown evenly, the
   roll must be firm and evenly packed. If the wrapper has a tear, bandage it
   with a softened rice-paper remnant. In a preheated wok or saucepan, add oil
   to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do
   not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F.
   Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove
   and drain on paper towel. Cut crosswise into 1+1/2-inch pieces. Arrange
   rolls on a plate lined with lettuce. On another plate, arrange leaves of
   lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish
   with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc
   cham sauce (See RECIPE).
  
 
 
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