Crab-and-Pork Spring Rolls

Crab-and-Pork Spring Rolls
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  • ½ oz dried wood ear mushrooms (about 2)
  • 6 oz ground fatty pork (from shoulder)
  • 1 whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separately
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 scallion, finely chopped
  • 2 small garlic cloves, finely chopped
  • + 6 more ingredients
    • Rounded ¼ 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
    • ¼ lb jumbo lump crabmeat, picked over

1. Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.) 2. Stir together mush...

View full recipe at SpringPad


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