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1 oz transparent rice noodles
1/2 cup fresh shrimp, chopped
1/2 cup crabmeat
1/2 cup minced pork
1/2 small onion
3 shallots
1 garlic clove
1/2 small dried red pepper, seeds removed
1/4 tsp sea salt
1 tsp sugar
1 tbsp fish sauce
1/2 cup fresh bean sprouts, trimmed and
halved
1/2 tsp freshly ground black pepper
1 egg beaten
1 package round rice papers
vegetable oil for frying |
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Method :
In a small bowl, place the noodles to soak
for 20 minutes in warm water. Drain and cut into 1-inch pieces. Soak
chili pepper in warm water for 10 minutes and drain. Place the
cellophane noodles, shrimp, crabmeat, and pork in a mixing bowl. In a
food processor, mince the red pepper, onion, shallots and garlic, and
add to the bowl. Stir in sea salt, fish sauce, black pepper, and bean
sprouts. Mix thoroughly with shrimp mixture.
Place several rice paper wrappers on a
flat surface. Using a pastry brush, coat one wrapper with beaten egg. It
will soften in a few seconds. Place 2-3 tbsp of filling one-fourth of
the way in from the edge of the wrapper closest to you. Shape filling
into a rectangle about 5 inches long and 3/4 inch wide. Fold the lower
edge of the wrapper over the filling and roll up, folding in the sides
of the wrapped after the second turn. Repeat until all the filling is
used.
Pour vegetable oil into an electric frying
pan to a depth of 3 inches. Heat oil to 350F, slide spring rolls into
the oil, and cook uncovered until golden brown. Remove spring rolls to
paper towel to drain. Serve at once with nuoc cham sauce.
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