Vietnamese Crab Spring Rolls

Name: Vietnamese Crab Spring Rolls
Yield: 16.0
Ingredients: 2.0 ounce Dried Bean Thread Noodles; 3.0 tablespoon Sm Dried Tree Ear Mushrooms; 1.0 pound Ground Pork Butt; 4.0 Garlic Finely Minced Or Pureed; 1.0 tablespoon Fish Sauce; 0.5 teaspoon Fresh Finely Ground Pepper; 1.0 cup Flaked Crab Meat; 1.0 cup Grated Carrot; 1.0 cup Bean Sprouts; 4.0 Shallots; 1.0 Sm Onion; 2.0 cup Warm Water; 0.25 cup Sugar

Vietnamese Crab Spring Rolls — a community recipe on Potlikkr.

🍽 Serves 16.0

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Ingredients

2.0 oz Dried Bean Thread Noodles
3.0 tbsp Sm Dried Tree Ear Mushrooms
1.0 lb Ground Pork Butt
4.0 Garlic Finely Minced Or Pureed

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Method (preview)

1
IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms
2
with water until soft and pliable. Drain the noodles and cut into shorter

lengths; set aside. Remove the hard centers from the mushrooms, coarsely

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