Ingredients
- 3 - oz vermicelli noodles (bean thread). (2 blocks from an 8 count package)
- 5 - large carrots (peeled and grated)
- 2 - lb ground pork
- 2- lb raw shrimp (peeled and de-veined)
- 1- bunch scallions (chopped)
- 4- yellow onions (diced)
- 2- tbls salt
- 1- tbls black pepper
- 6 - tbls sugar
- 2- eggs
- 4- 25 count package of spring roll wrappers (thawed)
Servings- Approx 75-85 rolls
- Soak noodles in cold water- set aside while prepping other ingredients
- Cook ground pork until no longer pink, drain and set aside to cool
- Saute onions briefly (2 mins) using same pan with 1/2 tblsp oil. Set aside to cool
- Ground the raw shrimp in food processor (using pulse) or chop by hand
- Drain the rice noodles and squeeze between paper towels to remove excess water. Run a knife through the noodles to chop into smaller strands (about 5 times)
- Mix together the pork, shrimp, noodles and remaining ingredients.
- Using about 2 tbls of mixture, wrap the rolls as directed on the spring roll package.
- Deep fry in canola oil (medium heat) for approximately 6-8 mins or until golden brown.
- Serve with Vietnamese Dipping Sauce (Nuoc Mam), lettuce, cucumber and cilantro
The pork and shrimp can be replaced with other combinations of your liking. My favorites include crab/tofu and jicama/shrimp. Be creative!