These are a very popular treat. I make the filling early in the day and refrigerate it. I fill the wrappers right before cooking but this goes very quickly once the filling is prepped.
Spring Rolls
1.3 oz skein bean thread vermicelli
1/3 cup dried black fungus or tree ear fungus
1/2 lb peeled carrots
1 cup finely shredded green cabbage
2-3 cloves of garlic, crushed
1 medium white or yellow onion, quartered
3 scallions
1 lb lean pork, cubed
2 tsp sugar
1 tsp dry sherry
2 tsp soy sauce
1 tsp salt
1/2 tsp pepper
One 25 count package spring roll wrappers
1 egg, lightly beaten for sealing the spring rolls
Oil, for deep frying
Soak the noodles in warm water to cover for about 20 minutes. Soak the tree ear fungus in warm water to cover for about 20 minutes.
Using the fine shredding disk, shred the carrots in the food processor. Set aside 2 tbls of the shreds for the dipping sauce. Put the rest in a large bowl. Add the cabbage and the garlic. Chop the onion and the scallions in the food processor and add them to the carrots. Pulse the pork in the food processor 5-6 times until minced and add it to the carrots. By now the noodles and the tree ear fungus should be softened. Drain them well and chop them in the food processor and add them to the pork and carrots. Add the seasonings and mix everything very well.
When I am ready to fill the rolls, I score my filling equally into 8 sections. Then I know to use each section to make 3 spring rolls. This helps me make sure the filling is divided equally between the 25 wrappers. Put a log of filling across the bottom of a wrapper at an angle to the square and start rolling. Then bring in the sides and brush across the top point with egg. Continue rolling the spring roll and seal.
Bring the oil to 350 F and fry the spring rolls, 5 at a time, turning 1-2 times until golden and cooked through - about 5 minutes.
Spring Rolls
1.3 oz skein bean thread vermicelli
1/3 cup dried black fungus or tree ear fungus
1/2 lb peeled carrots
1 cup finely shredded green cabbage
2-3 cloves of garlic, crushed
1 medium white or yellow onion, quartered
3 scallions
1 lb lean pork, cubed
2 tsp sugar
1 tsp dry sherry
2 tsp soy sauce
1 tsp salt
1/2 tsp pepper
One 25 count package spring roll wrappers
1 egg, lightly beaten for sealing the spring rolls
Oil, for deep frying
Soak the noodles in warm water to cover for about 20 minutes. Soak the tree ear fungus in warm water to cover for about 20 minutes.
Using the fine shredding disk, shred the carrots in the food processor. Set aside 2 tbls of the shreds for the dipping sauce. Put the rest in a large bowl. Add the cabbage and the garlic. Chop the onion and the scallions in the food processor and add them to the carrots. Pulse the pork in the food processor 5-6 times until minced and add it to the carrots. By now the noodles and the tree ear fungus should be softened. Drain them well and chop them in the food processor and add them to the pork and carrots. Add the seasonings and mix everything very well.
When I am ready to fill the rolls, I score my filling equally into 8 sections. Then I know to use each section to make 3 spring rolls. This helps me make sure the filling is divided equally between the 25 wrappers. Put a log of filling across the bottom of a wrapper at an angle to the square and start rolling. Then bring in the sides and brush across the top point with egg. Continue rolling the spring roll and seal.
Bring the oil to 350 F and fry the spring rolls, 5 at a time, turning 1-2 times until golden and cooked through - about 5 minutes.
Nuoc Cham Dipping Sauce
2 tbls finely shredded carrot
2 cloves garlic, crushed
1/4 tsp crushed red chili pepper
1/2 cup rice vinegar
1/3 cup sugar
1/3 cup fish sauce
1/3 cup water
Combine all ingredients. Stir to dissolve sugar. Refrigerate until ready to use.
Oh these sound lovely - I've never tried making Spring Rolls from scratch before, but I think I will soon !
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