Crispy vietnamese rice paper spring rolls

These Vietnamese fried spring rolls are a recipe I learned while traveling through Vietnam. The ingredients are relatively simple và easy khổng lồ find in any grocery store. I"ve cooked this several times since returning, và it"s always been a hit. They taste great with dipping sauce.

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2 ounces dried thin rice noodles

¾ cup ground chicken

¼ cup shrimp - washed, peeled, và cut into small pieces

2 large eggs, beaten

1 carrot, grated

4 wood fungus mushrooms, chopped

2 green onions, chopped

½ teaspoon white sugar

½ teaspoon salt

½ teaspoon ground đen pepper

24 rice paper wrappers

2 cups vegetable oil for frying

Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.

Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, & green onions in a large bowl. địa chỉ sugar, salt, and black pepper; stir well.

Soak 1 rice paper wrapper in a shallow bowl of warm water khổng lồ soften, about 15 seconds. Place on a damp cloth laid out on a flat surface.

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Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges & roll up tightly. Repeat with remaining rice paper wrappers, soaking & filling each one individually.

Working in batches of 3 or 4, fry spring rolls in hot oil until crisp và golden brown on both sides, about 5 minutes. Drain on paper towels.

Editor"s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time & temperature, ingredient density, & specific type of oil used.