Ingredients and Weight:
- Rice paper wrappers: 8 sheets (10-12 inches)
- Vermicelli noodles: 150g
- Pork shoulder or belly: 300g, minced
- Wood ear mushrooms: 50g, dried
- Carrots: 150g, shredded
- Daikon radish: 150g, shredded
- Bean sprouts: 100g
- Green onions: 5 stalks, chopped
- Mint leaves: 10-15 leaves
- Cilantro: 10-15 leaves
- Thai basil: 10-15 leaves
- Fish sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Salt and pepper: to taste
- Vegetable oil: for frying
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Soak the vermicelli noodles in hot water for 10 minutes, then drain and cut into shorter strands.
- Rehydrate the wood ear mushrooms in warm water until softened, then drain and thinly slice.
- In a large bowl, combine the minced pork, vermicelli noodles, carrots, daikon radish, bean sprouts, wood ear mushrooms, green onions, mint, cilantro, and Thai basil.
- Season the mixture with fish sauce, sugar, salt, and pepper to taste. Mix well.
- Spread a rice paper wrapper on a flat surface and place about 2 tablespoons of the filling in the center.
- Fold the bottom edge of the wrapper over the filling.
- Roll the wrapper up tightly, tucking in the sides as you go.
- Repeat with the remaining wrappers and filling.
- Heat 2-3 inches of vegetable oil in a large saucepan or deep fryer to 350-375°F (175-190°C).
- Carefully fry the spring rolls for 5-7 minutes, or until golden brown and crispy.
Nutritional Information:
- Calories per spring roll: Approximately 300-350
- Fat: 10-15g
- Carbohydrates: 40-45g
- Protein: 15-20g
- Fiber: 2-3g
Dish Characteristics:
*Crispy and flavorful
* Savory and aromatic
* Perfect appetizer or side dish
* Versatile and customizable
User Comments:
- "Amazingly crispy and delicious. Perfect for a party or appetizer." - Karen
- "I loved the fresh herbs and the crunch of the spring rolls. Will definitely make them again!" - John
- "These are so good! I can't believe how easy they were to make." - Mary
Special Precautions and Tips:
- Handle the rice paper wrappers gently, as they can tear easily when wet.
- Serve the spring rolls immediately with your favorite dipping sauce, such as hoisin sauce or fish sauce with lime juice.
- For a crunchier texture, fry the spring rolls for a slightly longer time.
- If you don't have a deep fryer, you can shallow fry the spring rolls in a large skillet with enough oil to cover the bottom.
