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Mom's Vietnamese spring rolls, fried is for Snack.

Mom's Vietnamese spring rolls, fried takes several minutes to prepare.

Mom's Vietnamese spring rolls, fried takes 10 minutes to cook.

Mom's Vietnamese spring rolls, fried makes 70 servings.

The ingredients for Mom's Vietnamese spring rolls, fried are:

2 lbs uncooked ground pork, not sausage
1 pound uncooked shrimp, cut in small pieces
3 1 oz pkgs vermicelli noodles
1 oz dried shredded chinese mushroom, optional
1 med cabbage, shredded and/or chopped
1 c carrot, shredded and/or chopped
1 med onion, finely chopped
1 t salt, or to taste
2 t sugar
2 large eggs
35 spring roll shells (large squares) or
approx 100 wonton wrappers (small squares or circles)

Here is how you make Mom's Vietnamese spring rolls, fried:

Let wrappers thaw in package. Don't open until ready to wrap. Cover dried mushrooms and noodles with hot tap water (not boiling) in separate bowls. When softened, drain and rough cut with scissors as small as you can. Shred carrots and cabbage to desired consistency. I like some finely chopped also. Mom did everything by hand, but I use the food processor for shredding and chopping the veggies. Combine shrimp, pork, mushrooms, noodles, carrots, cabbage, onion, salt, sugar, eggs in huge bowl and mix well with large spoon or with hands. Cut one wrapper in half diagonally and cover rest with damp paper towel or they will dry out. Place about 1 heaping tablespoon at base of triangle (longest side) and form log shape about 3" long. Bring opposite corners together to cover log. Tightly roll covered log to tip of triangle. Set on baking sheet or any smooth surface until ready for frying. Continue assembling rest of spring rolls. I usually start frying after wrapping 25-50 rolls and continue wrapping the rest as I keep a close eye on the fryer. Fry in hot oil until golden brown. I don't keep time or temp, just don't stray from the fryer. Freeze after cooking any amount you don't think will be eaten in the next few days. It's better to freeze after frying and then re-heat in oven or toaster oven. Do not freeze wrapped rolls for frying later. Although the unwrapped mixture can be frozen for later if you run out of wrappers. Serving Size:?makes approximately 70 spring rolls

The nutritional information for Mom's Vietnamese spring rolls, fried is:

• Servings Per Recipe: 70
• Amount Per Serving
• Calories: 67.9

• Total Fat: 3.0 g
• Cholesterol: 24.5 mg
• Sodium: 111.6 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 0.4 g
• Protein: 4.4 g

Mom's Vietnamese spring rolls, fried is Asian cuisine.