Vietnamese Spring Rolls
Recipe: #2857
November 20, 2011
"These spring rolls were a sell out at one of our school projects, the annual Spring Mosaic several years back, have been a favourite at our house ever since. Found the recipe was from Jean Pare's "Company's Coming Asian Cooking" Great tasting spring rolls that never fail to please. A hit on the buffet table and make for awesome party appetisers."
Ingredients
Nutritional
- Serving Size: 1 (44.3 g)
- Calories 111.2
- Total Fat - 4.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 26.7 mg
- Sodium - 153.4 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 0.5 g
- Sugars - 0.8 g
- Protein - 6.4 g
- Calcium - 15.8 mg
- Iron - 0.8 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In large mixing, add first nine ingredients mixing well
Step 2
Place about 2 tablespoons filling in centre of each spring roll wrapper
Step 3
Fold bottom corner up over filling, fold in both sides
Step 4
Dampen edge of wrapper and roll tightly to seal
Step 5
Repeat with remaining filling and wrappers.
Step 6
Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.
Tips
No special items needed.