Recipe - Vietnamese Spring Rolls

2 pound Ground pork (or pork/veal)
1 Large onion, chopped
2 Eggs
1 pound Crabmeat
1 small Pkg bean sprouts
rinsed and torn up
1 small Pkg Longkow bean threads
or rice vermicelli, cooked
according to package
1 Pkg triangular rice paper
3 tablespoon Parsley
Salt and pepper to taste

Mix pork, 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 1015 minutes until dark golden brown. To eat,
place a spring roll in a lettuceleaf lined with a couple of mint leaves,
roll up and dip in fish sauce, below.

FISH SAUCE

1 pint lemonade (or 1 lemon cut & squeezed thoroughly, 1 pint water and
sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of
bottled fish sauce (available in Oriental
stores) One half tsp crushed Italian red pepper

Add garlic and crushed red pepper to lemonade. Add fish sauce several
drops at a time until the lemonade turns brownish (to taste).

NOTE: Spring Rolls may be made ahead, fried 10 minutes, and frozen. Thaw
and fry an additional 510 minutes when ready to serve. Fish sauce will
keep in fridge a couple weeks.

EnjoyRona Watts

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini