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Vietnamese Spring Rolls


Vietnamese Spring Rolls

Ready in 45 minutes

By Aedan


2 lb ground beef
1 large Onion; chopped
2 Eggs
1 lb crabmeat
1 small pkg bean sprouts; rinsed
1 small pkg bean threads; or rice vermicelli, cooked according to package
1 pkg triangular rice paper
3 Tbsp Parsley
salt and pepper; to taste


Mix beef, onion, eggs, crab, sprouts, bean threads, parsley, salt and pepper as you would to make meatballs.

Fill a large flat bowl with warm water.

Using 2 triangular papers for each spring roll, dip into warm water and overlap points (tip to tip).

Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper, tucking in the ends.

Deep fry in hot oil about 10-15 minutes until dark golden brown.

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