HomeAbout UsFact SheetsDisplay

Commissary Cooking - Vietnamese Lettuce-Wrapped Spring Rolls

1 1/2 tsp brown sugar
2 1/2 tbsp cold water
1 1/2 tsp chopped chili
2 1/2 tbsp coriander
2 tbsp dark mushrooms
3/4 cup ground pork
1 1/4 cup finely chopped raw shrimp
4 chopped spring onions
1/2 cup chopped bean sprouts
1 tsp sugar
1 tsp salt
1 tsp pepper
1/2 cup cellophane noodles
20-25 moist rice paper wrappers
Bean sprouts
Mint leaves

1. Mix brown sugar, water, chili, and coriander in a bowl, and set aside
2. Mix mushrooms, pork, shrimp, onions, sprouts, sugar, salt, and pepper in chopper or blender, being sure not to process the mixture too much, and put in a separate bowl
3. Add cellophane noodles to the chopped mixture
4. Brush a wrapper with water, put some noodle mixture at base of wrapper, fold sides in, and roll up wrapper almost to the top
5. Put a little more water on wrapper tip to help seal, finish rolling, and put in fryer
6. Place fried spring roll at base of leaf of lettuce, along with bean sprouts and mint leaf, roll, and serve