Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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VIETNAMESE SPRING ROLLS
Contributed by: Maria Nguyen
1 pack frozen spring roll pastry sheets
2 bundles cellophane noodles (they come in packs of 10)
1/4 cup dried wood ear mushroom strips
1 medium onion
1 lb. carrots
1 lb. ground pork
1 TBS oil
1 TBS salt
1 TBS sugar
1 TBS fish sauce
2 tsp white pepper
1/2 cup beer
Thaw pastry sheets. Keep thawed sheets covered with a moist paper towel. Soak the noodles and mushrooms separately in cold water for about 20 minutes, then drain.
While the sheets are thawing and the dried ingredients are soaking, mince the onion and grate the carrots. In a large bowl, combine the ground pork, carrots and onion. Add oil and season with salt, sugar and fish sauce.
After the noodles and mushrooms are fairly dry, cut the noodles into 1-inch long pieces and dice the mushrooms. Add them to the filling mixture. Cut the spring roll sheets diagonally to form two triangles, then peel into single sheets.
Lay the wrapper on a flat surface with the base of the triangle facing you. Spoon 11/2 TBS filling on to the middle of the bottom, an inch above the edge of the wrapper. Put about 11/2 TBS filling in the middle. Fold the bottom layer up, then proceed to fold in the two sides and roll tightly. Seal the top of the triangle with beer. Repeat with the rest. (It should be smaller than a Chinese egg roll.)
Rolls can be made ahead and frozen. If you are storing them in the freezer, do not defrost when frying.
Deep-fry rolls at 350 degrees until golden brown and lay them on paper towels for about 5 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)