Crab-and-Pork Spring Rolls

Name: Crab-and-Pork Spring Rolls
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 10
Cuisine: Vietnamese, Asian
Ingredients: 10 servings Accompaniment: nuoc cham dipping sauce; 14 grams dried wood ear mushrooms (about 2); 59 milliliters chopped fresh cilantro; 2 smalls garlic cloves, finely chopped; 170 grams ground fatty pork (from shoulder); 113 grams lump crabmeat, picked over; 30 Vietnamese rice-paper wedges; 0 teaspoons Rounded salt; 1 scallion, finely chopped; 1 liters About peanut or vegetable oil; 1 large whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separately

The recipe Crab-and-Pork Spring Rolls is ready in roughly 25 hours and is definitely an amazing gluten free and dairy free option for lovers of Vietnamese food. For $1.51 per serving, you get a hor d'oeuvre that serves 10. One portion of this dish contains roughly 11g of protein, 18g of fat, and a total of 343 calories. It can be enjoyed any time, but it is especially good for Spring. A mixture of ground fatty pork, egg, vietnamese rice-paper wedges, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand).

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

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.)

Ingredients you will need

Mushrooms

Equipment you will use

Sieve

Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.

Ingredients you will need

Mushrooms

Egg

Cilantro

Crabmeat

Green Onions

Garlic

Ginger

Pork

Salt

Equipment you will use

Bowl

Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water. Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.

Ingredients you will need

Water

Rice

Equipment you will use

Paper Towels

Baking Pan

Wax Paper

Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.)

Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.

Ingredients you will need

Roll

Wrap

Egg Yolk

Equipment you will use

Plastic Wrap

Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes.

Ingredients you will need

Roll

Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

Transfer as fried with a slotted spoon to paper towels to drain. (Return oil to 365°F between batches.)

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

*Found in Asian markets and adrianascaravan.com.

Rolls can be assembled (but not fried) 1 month ahead and frozen on a tray in 1 layer, 1/2 inch apart, about 2 hours, then transferred to an airtight container or sealed plastic bag and kept frozen. Thaw in refrigerator, uncovered, in 1 layer, 1/2 inch apart, then pat dry before frying.

Ingredients you will need

Roll

Equipment you will use

Ziploc Bags

Equipment

Ingredients

Servings:

10servings

Accompaniment: nuoc cham dipping sauce 14grams

dried wood ear mushrooms (about 2)59milliliters

chopped fresh cilantro 2smalls

garlic cloves, finely chopped 170grams

ground fatty pork (from shoulder)113grams

lump crabmeat, picked over 30

Vietnamese rice-paper wedges 0teaspoons

Rounded salt 1

scallion, finely chopped 1liters

About peanut or vegetable oil 1large

whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separately

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.