March 29th, 2011 
TheSaltyChef 
Ingredients
2 ounces dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
2 ounces mushrooms, drained and chopped
3/4 (4 ounce) can small shrimp, drained and chopped
1 pound lean ground pork
2 tablespoons vegetable oil
1 carrot, 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
20 rice wrappers (6.5 inch diameter)
1 quart oil for deep frying
Directions
Soak the vermicelli 30 minutes in warm water; drain.
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.
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.
In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
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This looks really tasy. I’ll be trying it out this weekend. I’ll let you know how it goes! Thanks for sharing!
William Rose recently posted..Stuffed Pork Chop Recipes – Pork Chops With Apple Stuffing
Ohhh wow! I absolutely love spring rolls! They are the best dish from Asia (apart from sushi of course)
I’ll try making it but I doubt I’ll be able to because I’m not the greatest cook
Christian Lerbaek recently posted..Weekly- Did you know 7
Thanks for the recipe. Can’t wait to try it. I haven’t had Spring Rolls in a long time and I’ve been craving them. I lived in Southeast Asia for a year and as you can imagine, they had some pretty amazing Spring rolls.
Green recently posted..Green Vibrance Review
Hi, so many ingredients added, must be very tasty when served.
1 3-4 lb whole chicken 1 quart chicken stock or low sodium chicken broth 2 quarts water 2 medium onions quartered 2 carrots roughly chopped 2 celery stalks roughly chopped 2 sprigs fresh thyme 5 or 6 parsley stems 1 bay leaf 4 cloves garlic crushed 4 ounces cut portabella mushrooms cup diced onions cup sliced carrots small diced celery 2 teaspoons salt teaspoon freshly ground black pepper pound dried vermicelli noodles 2 tablespoons chopped fresh parsley leaves Directions Place the chicken in a large stockpot and cover with the chicken stock and 2 quarts water. Add vermicelli and simmer until noodles are cooked through 10 to 12 minutes.
Love springrolls! Though I always add some dried chilly flakes to it, to spice things up a little!
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I’ve been cooking spring rolls for ages, ever since a Malay friend showed me their local version (chillies, star anise and lemongrass being the distinction). This looks like an interesting twist and I’ll have to give it a go.
Dyfed recently posted..Barbecued Red Snapper with Grilled Tomato and Jalapeño Vinaigrette Recipe
These sound really delicious! I was thinking about making stir fry tonight and am happy to have come across this recipe that is sure to complement the main course! Thanks again for posting this