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1 hours
Prep: 30 minutes
Cook: 30 minutes
367 calories per serving view nutrition facts
1 batch
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| Filling | |||
| 2 | ounces | cellophane noodles | |
| 1 | pound | ground pork | |
| 1 | large | onion | chopped |
| 3 | cloves | garlic | chopped |
| 3 | each | shallots | chopped |
| 1 | can | crab meat | |
Combine the filling ingredients in a bowl and set aside.
Cut a round rice paper sheet into quarters.
Place the cut rice paper on a flat surface.
With a pastry brush, paint the beaten egg over the entire surface of each of the pieces.
Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes.
When you become adept at this, you can work on several wrappers at a time.
When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle.
Fold the sides over to enclose the filling and continue to roll.
After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown.
| % Daily Value* | |
| Total Fat 24.0g | 36% |
| Saturated Fat 9.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 86mg | 4% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 30.0g | 60% |
| Vitamin A | 2% | Vitamin C | 10% | |
| Calcium | 5% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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