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Recipe Name: Vietnamese Spring Rolls (cha Gio) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Bean threads
1 Tablespoon(s) Dried Chinese mushrooms
1 Tablespoon(s) Black fungus
Peanut Oil
1/2 Pound(s) Ground pork
1/2 Pound(s) Shrimp, coarsely chopped
1/4 Cup(s) Shallot, finely chopped
1 Tablespoon(s) Garlic, finely chopped
1 Cup(s) Carrots, grated
2 Tablespoon(s) Fish sauce
1/4 Teaspoon(s) Ground cloves
1 Eggroll wrappers
1 Egg
Soak bean threads in hot water for 10 minutes, drain and chop to 4inch
lengths. Soak dried chinese mushrooms and black fungus in hot water
for 10minutes, drain, remove tough stems from mushrooms and shred
mushroomcaps and black fungus. Heat wok. Add peanut oil, ground pork,
shrimp, shallots and garlic.Stir fry until pork changes color. Set
aside to cool. Mix noodles, mushrooms, pork/shrimp mixture, carrots,
fish sauce andcloves in a bowl. Place egg in small bowl and beat
lightly. 6. Peel off an eggrollwrapper and place on board with one
point towards you (diamond, notsquare). Place about 1-1/2 tbsp of
filling on wrapper, fold pointnearest you over filling. Fold sides
inwards, then roll up. Dip a fingerin the egg and use it to seal the
edges of the wrapper. Place each finished roll on wax paper, making
sure that the rolls donot touch each other. Heat oil to 375F. Fry
rolls, a few at a time, until they are goldenbrown. Drain on paper
towels.Formatted & Busted by RecipeLu <> Posted
torecipelu-digest Volume 01 Number 230 by
RecipeLu<> on Nov 09, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1441
Calories From Fat: 856
Total Fat: 95g
Cholesterol: 615.8mg
Sodium: 3538.8mg
Potassium: 1956.1mg
Carbohydrates: 64.3g
Fiber: 18.3g
Sugar: 13.4g
Protein: 80.8g

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