Preparation time: 45 minutes
Cooking time: 50 minutes
Ingredients ( 6 persons ):
- 10 cakes of rice by 25 cm in diameter For the filling:
- 200 g shoots soy beans
- 3 carrots medium
- 50 g dried shrimps
- 100 g of soy noodles
- 500 g pork taken from the shoulder or loin
- 100 g crab meat
- 3 eggs
- 2 onions ways
- 6 large black mushrooms
- 3 tablespoons fish sauce
- 2 teaspoons salt
- 2 teaspoons sugar Red
- 1 tablespoon cornstarch
Preparation:
Soak the mushrooms 15 minutes in warm water. Rinse, drain, pat dry with a towel, then cut into small pieces. Rinse bean sprouts in a bowl of cold water, throwing the husks which date back to the surface. Then drain and dry with a towel. Soak the shrimp in 15 minutes of warm water. Then drain thoroughly. Soak the noodles 15 minutes in warm water, then drain thoroughly and cut into sections of 5 cm. roughly chop carrots and onions. finely chop enough pork (or chicken). Dissolve cornstarch in 2 tablespoons of cold water. Lightly beat eggs in a bowl. Heat a skillet over high heat for 30 seconds. Pour a tablespoon of peanut oil and, shaking skillet, heat 30 seconds. Set over medium heat, add pork and stir-fry 3 minutes, until it is no longer pink. Stir in shrimp, salt, sugar, crab, fish sauce. sauté 1 minute. Then leave the contents of the pan waiting on a plate. Pour into the skillet 2 tablespoons of oil and, shaking skillet, heat 30 seconds. Set over medium heat, cook onions and carrots 2 minutes. Add bean sprouts, mushrooms, vermicelli and beaten eggs. Cook for 1 minute, stirring. Stir the contents of the plate hold. Stir until all ingredients are well mixed.
Add the cornstarch dissolved and turn until the liquid has thickened and all ingredients are coated with a light glaze. Place the contents of the pan into a container and let the filling cool to room temperature. To prepare each spring roll, fill with water a large bowl. Break each rice cake into 4 wedges. Soak a quarter of cake in water, drain, then spread it on a plate. Place 1 tablespoon of filling in the quarter soft, near the opposite edge at the tip. Fold this edge over the filling. Fold the left and right ends of the stuffing, then roll in the district of cake squeezing into a small cylinder quite firm. Make other rolls until all the stuffing. Place on a plate, the rollers when done and cover with a dry cloth. If they have to wait more than 30 minutes before baking, cover with plastic wrap and refrigerate. On high heat, heat to 220 ° C one liter of peanut oil in a fryer . Fry 10 rolls at a time for about 20 minutes, until golden brown. A measure, the drain on paper towel rolls. Transfer them to a preheated platter. Prepare the sauce with carrot, grated, the fish sauce, lemon juice and a little sugar. Marinate. PS: I always prepare more spring rolls as you want to freeze. In this case, I do not completely cooked.