Crab-and-Pork Spring Rolls
Epicurious
Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.
ingredients
- 1/2 oz dried wood ear mushrooms (about 2)
- 6 oz ground fatty pork (from shoulder)
- 1/4 lb jumbo lump crabmeat, picked over
- 1 whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separately
- 1/4 cup chopped fresh cilantro
- 1 tablespoon finely grated peeled fresh ginger
- 1 scallion, finely chopped
- 2 small garlic cloves, finely chopped
- Rounded 1/4 teaspoon salt
- 30 Vietnamese rice-paper wedges*
- About 6 cups peanut or vegetable oil
- Special equipment: a deep-fat thermometer
- Accompaniment: nuoc cham dipping sauce .
directions
See full recipe on Epicurious »Source: Gourmet, submitted by Gina Marie Miraglia Eriquez
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