Ingredients
Serves:2
For the Spring Rolls:
100gm Cooked U.S. Yellow Split Peas
100gm Cooked U.S. Red Lentils
200gm Crab Meat
100gm Minced Pork Meat
40gm Taro Julienne
30gm Wood Ear Mushroom, sliced
20gm Rice Noodles cut 1cm
30gm Leek, chopped, fried
10gm Coriander, chopped
1ea Egg White
8ea Spring Roll Wrapper
Oil for Frying
For the Fish Sauce Dressing:
150ml Coconut Water
20gm Palm Sugar
15ml Rice Vinegar
30ml Fish Sauce 42o
15gm Chopped Bird Chili
15gm Chopped Garlic
50gm Pickle
For Serving:
50gm Lettuce
100gm Cucumber
100gm Fresh Vietnamese Herbs
Directions
For fried spring roll:
Chop the crab meat and add to the minced pork.
Add all other ingredients for the stuffing including U.S. Yellow Split Pea and U.S. Red Lentils and combine well.
Check the seasoning by frying a small portion in a pan and then taste.
Place one sheet of spring roll wrapper on the table and moisten with water.
Place the desired amount of stuffing at the front, roll half and fold in the 2 sides.
Roll finish and brush with the remaining with egg white at the end to “glue” the roll.
Deep fry at 170oC until nicely brown and fully cooked.
Drain on absorbent paper.
For the Fish Sauce Dressing:
Bring all ingredients except the vegetables to a boil.
Set aside to cool.
Once cool add the garlic, chili, and pickles.
For Serving:
Arrange the lettuce, herbs, and cucumber nicely in a basket, plate, or bowl.
Serve with the fish sauce dressing on the side.
Note: Serve with lettuce, fresh herbs, cucumber, and mixed fish sauce.
