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Title: Vietnamese Spring Rolls #1
Yield: 80 Servings

Ingredients

      2 oz bean-thread (cellophane) noo
           - dles; 1 lb. ground por
      1 lg onion; chopped fine
      2 tb tree ears (see cook's notes)
      3    garlic cloves; chopped fine
      3    scallions; chopped fine
      7 oz crab meat; cartilage removed
           - and mea
    1/2 ts pepper, black, ground
     20    sheets dried rice paper
      4    eggs; well beaten
      2 c  oil, peanut
      1    lettuce; shredded
      1    mint leaves
      1    cilantro
      1    cucumber; sliced
      1    nuoc cham dipping sauce

Instructions

Cook's notes: Tree ears, also called cloud ears, are dried fungi
that look like dried black chips. When soaked in water they expand 5
or 6 times their orginal size. Soak in warm water for 30 minutes;
drain and finely chop.
Procedure: Soak noodles in warm water for 20 minutes; drain and cut
into 1" lengths. Combine noodles with remaining filling ingredients
in a bowl and set aside. Cut a round rice-paper sheet into quarters.
Place cut paper on a flat surface. With a pastry brush, paint beaten
eggs over the entire surface of each of the pieces. Before filling,
wait for the egg mixture to soften the wrappers; this takes about two
minutes. When the wrapper looks soft and transparent, place about 1
tsp. of filling near the curved side, in the shape of a rectangle.
Fold the sides over to enclose filling and continue to roll.
After filling all the wrappers, pour the oil into a large, deep
frying pan or wok, put the rolls into the cold oil, turn the heat to
moderate and fry 20 to 30 minutes until golden brown.
Presentation: Serve hot. Serve spring rolls on vegetable platterss
among lettuce, mint leaves, cilantro and cucumber slices. Also serve
with nuoc cham sauce if desired. Makes 80 spring rolls. Source:
Classic Cuisine of Vietnam Cookbook, by Bach Ngo and Gloria Zimmerman.

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