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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients except wraps and oil in a bowl. | 2. On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap. | 3. Fold sides in, then begin rolling spring roll at the mixture side. | 4. Seal roll by moistening edge with water. | 5. Heat oil over medium-high heat. | 6. Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes. | 7. Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam). | 8. Keep warm in heated oven. | 9. Note: The spring rolls may be made ahead, and frozen, and then fried when thawed. | 10. Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance. | 11. Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
rice vermicelli	1	package	drained chopped	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
green onion	1		minced	19.17	4.0754	0.6887	0.3337
onion	1		minced	28.0	6.537999999999999	0.77	0.07
garlic	2	cloves	mashed	8.94	1.9836	0.3816	0.03
carrot	1/4	cup	grated	13.12	3.0656	0.2976	0.0768
cabbage	1/4	cup	grated	5.5625	1.2905	0.2848	0.0223
bean sprout	1/2	cup		-	-	-	-
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
white wine	2	tablespoons		-	-	-	-
salt				-	-	-	-
white pepper				-	-	-	-
spring wrapper one	20			-	-	-	-
oil				-	-	-	-

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