Spring Rolls

Slow Cooker

Ingredients

  • 2 ounces dry soy vermicelli
  • 4eggs, beaten
  • 1onion, finely chopped
  • 2 ounces mushrooms, drained and chopped
  • ¾ (4 ounce) can small shrimp, drained and chopped
  • 1 pound lean ground pork
  • 2 tablespoons vegetable oil
  • 1carrot, shredded
  • 2 ounces crabmeat
  • 3 ounces bean sprouts
  • 2 pinches ground black pepper
  • 1 tablespoon soy sauce
  • 3 tablespoons fish sauce
  • 1 clove garlic, chopped
  • 20rice wrappers (6.5 inch diameter)
  • 1 quart oil for deep frying

    • Directions

  • Step 1

    Soak the vermicelli 30 minutes in warm water; drain.

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  • Step 2

    In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.

  • Step 3

    One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.

  • Step 4

    In a large saucepan, heat the oil to 375 degrees F (190 degrees C).

  • Step 5

    Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

    • Editor's Note

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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