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Vietnamese Spring Rolls #1

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      Title: VIETNAMESE SPRING ROLLS #1
 Categories: Vietnam, Appetizers
      Yield: 80 Servings
 
      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 meat flaked
    1/2 ts Pepper, black, ground
     20    Sheets dried rice paper
      4    Eggs; well beaten
      2 c  Oil, peanut
           Lettuce; shredded
           Mint leaves
           Cilantro
           Cucumber; sliced
           Nuoc cham dipping sauce
 
   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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