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Name: Spring Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 oz Crabmeat; cleaned; 1/4 ts Freshly-ground black pepper; 1 oz Noodles; (avail Vietnamese or; 2 Eggs beaten; 1 tb Tree ear or cloud ear; 2 c Peanut oil; 1/2 c Onions chopped; 1 tb Chopped shallots; 1 1/2 ts Garlic chopped; 1/2 lb Ground pork; 10 Sheets Dried rice wrappers -

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INGREDIENTS

3 oz Crabmeat; cleaned
1/4 ts Freshly-ground black pepper
1 oz Noodles
(avail Vietnamese or
2 Eggs ; beaten
1 tb Tree ear or cloud ear
2 c Peanut oil
1/2 c Onions ; chopped
1 tb Chopped shallots
=== FOR THE FILLING ===
1 1/2 ts Garlic ; chopped
1/2 lb Ground pork
10 Sheets Dried rice wrappers -

Servings

INSTRUCTIONS

Soaked the mushrooms in warm water for 30 minutes, thoroughly rinse, drain and finely chop. Soak the noodles warm water for 20 minutes, drain and cut into 1-inch pieces. In a bowl combine all of the filling ingredients and set aside. Cut the round wrappers into quarters and place 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 the wrapper is soft and transparent, place 1 teaspoon of the filling near the curved side, in the shape of a triangle. Fold the sides over to enclose the filling and continue to roll all the way up until all the wrappers are filled. In a large frying pan add oil, and place the spring rolls into the cold oil. Fry for 20 to 30 minutes. Turn them occasionally until they are golden on all sides. Serve with Carrot Salad and/or Fresh Herb, Lettuce, And Cucumber Salad (the recipes for which are included in this collection. This recipe yields 40 small spring rolls. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 Recipe by: Emeril Lagasse

NOTES

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Spring Rolls

3 oz Crabmeat; cleaned
1/4 ts Freshly-ground black pepper
1 oz Noodles
 (avail Vietnamese or
2 Eggs beaten
1 tb Tree ear or cloud ear
2 c Peanut oil
1/2 c Onions chopped
1 tb Chopped shallots
 === FOR THE FILLING ===
1 1/2 ts Garlic chopped
1/2 lb Ground pork
10 Sheets Dried rice wrappers -

Soaked the mushrooms in warm water for 30 minutes, thoroughly rinse, drain  and finely chop. Soak the noodles warm water for 20 minutes, drain and cut  into 1-inch pieces. In a bowl combine all of the filling ingredients and  set aside. Cut the round wrappers into quarters and place 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 the  wrapper is soft and transparent, place 1 teaspoon of the filling near the  curved side, in the shape of a triangle. Fold the sides over to enclose the  filling and continue to roll all the way up until all the wrappers are  filled. In a large frying pan add oil, and place the spring rolls into the  cold oil. Fry for 20 to 30 minutes. Turn them occasionally until they are  golden on all sides. Serve with Carrot Salad and/or Fresh Herb, Lettuce,  And Cucumber Salad (the recipes for which are included in this collection.  This recipe yields 40 small spring rolls.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    11-04-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (1252g)
Recipe Makes: 1 servings

Calories: 4986
Calories from Fat: 4564 (92%)

Amt Per Serving		% DV

	Total Fat 507.1g	676 %
	Saturated Fat 97.8g	489 %
	Monounsaturated Fat 229.7g
	Polyunsanturated Fat 147.6g
Cholesterol 2220.5mg		683 %
Sodium 774.6mg		27 %
Potassium 1234.1mg		32 %
Total Carbohydrate 34.6g		10 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 32.1g
Protein 87.4g		125 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4986

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