Ingredients
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1 lb ground pork
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1 (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,drained and chopped
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1 small onion, minced
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2 cloves garlic, mashed
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1/4 cup finely grated cabbage
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1/2 cup bean sprouts
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3 tablespoons cilantro, chopped
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2 tablespoons white wine
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salt
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white pepper
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20 spring roll wrappers (I like the frozen ones, though the dry rice wraps are good too, just more difficult to work with)
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oil (for frying)
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1 egg
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1/4 cup finely grated carrot
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1 green onion, minced
Instructions
- Combine all ingredients except wraps and oil in a bowl.
- On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
- Fold sides in, then begin rolling spring roll at the mixture side.
- Seal roll by moistening edge with water.
- Heat oil over medium-high heat.
- Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
- Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
- Keep warm in heated oven.
- Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
- Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
- Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.