Side Dish

Crunchy Vietnamese Spring Rolls (GF) is for Side Dish.

Crunchy Vietnamese Spring Rolls (GF) takes several minutes to prepare.

Crunchy Vietnamese Spring Rolls (GF) takes several minutes to cook.

Crunchy Vietnamese Spring Rolls (GF) makes 12 servings.

The ingredients for Crunchy Vietnamese Spring Rolls (GF) are:

1/2, cup cellophane noodles
6 dried Chinese mushrooms
1 pound ground lean pork
1/4 cup finely chopped yellow onion
2 small carrots, finely grated
2 garlic cloves, finely chopped
2 large eggs, lightly beaten
1 tablespoon Thai Kitchen premium fish sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 (81/2 inch) round rice paper wrappers
2 cups vegetable oil, for frying
Thai Kitchen sweet chili sauce, for dipping

Here is how you make Crunchy Vietnamese Spring Rolls (GF):

1. In separate medium bowls, soak the noodles and mushrooms in hot water for 30 minutes. Drain the noodles and mushrooms thoroughly. Cut the noodles into 1-inch lengths and finely chop the mushrooms. In a bowl, combine the noodles with the pork, onions, carrots, garlic, eggs, fish sauce, salt, and pepper.2. Spread a damp clean towel on a counter. Fill a pan withhot water. (Keep a bowl of hot water next to the pan andtowel, as you will need to occasionally refill the pan withwater.) Arrange all the ingredients within reach.3. In the pan of hot water, dip one sheet of rice paper towet it completely. Set the wet paper on the damp towel;the rice paper should become soft and pliable immediately.Fold up the bottom third of the rice paper. Put 1 generousteaspoon of filling in the center of the folded-up portion andpress it into a compact rectangle. Fold one side of the ricepaper over the mixture, then the other side. Roll from bottomto top to completely enclose the filling. Continue until all thefilling is used.4. In a large wok or skillet, heat the oil to 375?F. Fry therolls a few at a time, turning occasionally, until crisp, 6 to 8minutes. Drain on paper towels and serve with the sweetchili sauce, for dipping.Number of Servings: 12Recipe submitted by SparkPeople user LINDALEFEBVRE.

The nutritional information for Crunchy Vietnamese Spring Rolls (GF) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 178.1

• Total Fat: 8.2 g
• Cholesterol: 60.0 mg
• Sodium: 404.6 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 0.7 g
• Protein: 10.4 g

The dietary needs meet for Crunchy Vietnamese Spring Rolls (GF) is Gluten Free