Fried Spring Rolls
Share on Facebook Print Recipe
This is a no-fail recipe perfect to be served as baon for your chikitings, birthday party food, or usual lunch or dinner at home.
- 1/4 cup white onion, chopped
- 1/4 cup Monterey Ground Pork
- 2 tbsp carrots, chopped
- 2 tbsp black fungus, chopped
- 40 g vermicelli noodles, soaked in warm water
- 1 cup chicken stock
- 1/4 tsp ground black pepper
- 1 tsp white sugar
- 1 pc egg
- 6 pcs Vietnamese rice paper , brushed with warm water
- Magnolia Nutri-Oil, Vegetable Oil (for frying)
Heat pan. Put oil. Sauté onions and ground pork.
When the mean turns brown, add carrots, black fungus, and vermicelli noodles.
Season with pepper and sugar.
Allow the mixture to cool before adding in the egg.
Place a teaspoonful of the meat mixture over the softened Vietnamese rice paper. Roll and seal tight. Repeat until mixture is consumed.
Deep fry until golden brown in color.
Drain and serve.
- Serving good for six.
Happy cooking, Foodies!
Other recipes you might like!
The fusion of pork and bagoong is a rich local taste that stays truly irresistible to the Pinoy palate. Go on, fill your home with its savory taste!
Enliven your choice of snack today with a Chicken Tarragon Burger! You'll be surprised of the wonders that a little dose of tarragon could do to your…
This classic Filipino recipe by Andrea Calayan from Maria Therese Foundation makes you realize that healthy can actually taste really good, too.