50 g de vermicelli of mung dry paste (celopcan noodles)
8 dried mouse ear mushrooms
20-25 rice paper wafers (to replenish those that break)
4 spring onions, fine lyanes
1 medium carrot, cut into sticks
170 g of crab meat in
preserves good quality, well drained
150 g of minced pork
1/4 teaspoon of salt and a teaspoon of pepper
1 teaspoon sugar
1 egg, smoothie plenty of frying oil
20 tender lettuce leaves
1 Cup (20 g) fresh mint or mint leaves
1 Cup (90 g) of bean sprouts, without the thin ends
dipping base sauce or bottled sweet chilli sauce
Put the dried noodles and mushrooms soaked in 2 different containers, covering them with hot water, during 15 minutes. Drain well; chop the noodles into short pieces and mushrooms into very thin Band-Aids with scissors. Put them in a big bowl.
With a brush, moisten both sides of each rice paper wafer with water, leave them on the table for 2 minutes, until they soften and can bend. Put one on top of each other, shave them a little with water to keep them moist and prevent them from sticking and dry. Be careful as wafers can be easily torn when soft.
Add the spring oniontoe to the noodles and mushrooms, the carrot, crab meat, pork mince, Salt, the pepper and the sugar; mix it all up very well. Put a soft wafer on the table, spread a tablespoon of the filling along the bottom third of the wafer, leaving sufficient space on the sides so you can bend the tips. With your fingertips, take the airbags out of the wafer. Fold the side edges inwards and then roll well the wafer. Paint the overlapping edges with egg and put the rolls on the table with the junction towards the aba jo. Repeat this step for the rest of the wafers and fill.
Gently dry the rolls with paper napkins to remove all the water and prevent the oil from jumping by pouring them into the pan. Heat the oil in a deep frying pan and when it is very hot cold the rolls in 2 o 3 until they are evenly browned, carefully circling them. Spit them on paper napkins and fry the rest. To serve, put each roll on a lettuce leaf and spread some mint leaves and soybean sprouts over the top. Roll the lettuce leaf and soak them in a sauce just at the time of eating.
Recipes easy to https://recetasdecocinafaciles.NET /