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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces. | 2. Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well. | 3. Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface. | 4. Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually. | 5. Heat oil in a work or large skillet over medium heat. | 6. Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice noodle	2	ounces		207.48	45.7026	3.3915	0.3192
chicken	3/4	cup	ground	-	-	-	-
shrimp	1/4	cup	washed peeled cut	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
carrot	1		grated	52.48	12.2624	1.1904	0.3072
wood fungus mushroom	4		chopped	-	-	-	-
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
white sugar	1/2	teaspoon		8.127	2.0996	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
rice paper wrapper	24			-	-	-	-
vegetable oil	2	cups		3758.32	0.0	0.0	436.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.