FRIJE

Instructions

• 1.   Soak the dried mushrooms and cellophane noodles in hot water.
• 2.   Filling preparation:
• 3.   In a large bowl, mix the ground meat, chopped onions and mushrooms, shredded soy or carrots, and crumbled crab.
• 4.   Mix all these ingredients, adding the vermicelli and raw eggs (the eggs help bind the filling), then the nuoc mam and finally the pepper.
• 5.   Rolling the spring rolls:
• 6.   In a large enough bowl, put cold water. Place a damp cloth (towel or dishcloth) on your work surface. Take a rice paper sheet and soak it in the water. Then, spread it on your cloth. Wait for it to soften with the water.
• 7.   Then take a small sausage-shaped portion of filling (1 tbsp) and place it on the sheet (about 2 cm from the top).
• 8.   Next, take the end of the sheet and roll tightly halfway. Then, fold the sides and finish rolling.
• 9.   Cooking:
• 10.   In a bath of hot but not smoking oil, pre-cook the spring rolls for a few minutes (they should barely color), remove them and let them drain in a colander.
• 11.   When ready to serve, re-fry the spring rolls in the oil bath until they finish browning.
• 12.   Sauce: crushed garlic clove, 1/2 volume of water, 1/2 volume of nuoc mam. You can add a little sugar.

Notes & Suggestions

• Use Chinese dried mushrooms
  Soy can be replaced with shredded carrots

Nutritional information *