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My review
Spring Rolls
SALLYCOOKS
"These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork."
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Ingredients
1 h 50 m servings 161 calsOriginal recipe yields 20 servings (20 - spring rolls)
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Directions
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Prep
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Cook
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Ready In
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 161 calories; 11.8 g fat; 5.9 g carbohydrates; 7.8 g protein; 63 mg cholesterol; 268 mg sodium. Full nutrition
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Reviews
Read all reviews 3246 Ratings
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Most helpful positive review
9/24/2002
Great Recipe, Sally! I left out the mushrooms and toss in a minute amount of finely grated cabbage and 2t dry mustard. Sensational flavor. I sorely need some practice in forming the rolls, thoug...
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9/24/2002
Great Recipe, Sally! I left out the mushrooms and toss in a minute amount of finely grated cabbage and 2t dry mustard. Sensational flavor. I sorely need some practice in forming the rolls, thoug...
10/26/2002
These spring rolls were very good. I used ground turkey instead of pork, dried black fungus in place of the mushrooms, and left out the crabmeat. This made about 14 rolls, but I think that whe...
2/15/2006
I thought these were wonderful!! I used ground chicken and pork mixture. I didn't have crab so eliminated that. I also added ginger, some cabbage and a bit of water chestnuts for a crunch. I...
9/22/2006
Warning, these are addictive! Even with a few substitutions (our local grocery didn't have all the correct ingredients), these were the best spring rolls we have ever had. My husband couldn't ...
4/27/2008
Love these rolls. I did make a few adjustments to taste like my favorite restaurant. Only used these ingredients. Spring roll wraps(couldn't get rice wraps), 2oz. rice sticks instead of vermicel...
1/22/2002
Students in my high school cooking class picked this recipe out for a vegetable unit. They left the meats and fish sauce out adn we substituted egg roll wrappers for the rice ones due to availa...
11/14/2006
I made these for my last office party and needless to say they thought I bought them at a restraunt. I added the Chinese five spice (1 1/2 tsp) to the meat while cooking and served with garlic s...
9/24/2002
These were great, Sally. I had only one problem, and that was locating the springroll wrappers. None of the chains I shop at had them. We do have some Asian markets about 20 miles from here that...