| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 30 g | Cellophane noodles, soaked i n warm water for 20 mi |
| 1 x ca. 450 g | Ground pork |
| 1 | Large onion, finely chopped |
| 2 Esslöffel | Tree ears, soaked in warm wa ter for 30 minutes, th |
| 3 | Cloves Garlic finely chopped |
| 3 | Shallots or white part of 3 scallions, finely chop |
| 1 Tasse | Crab meat; cartilage remove d and meat flaked |
| 1/2 Teelöffel | black pepper freshly ground |
| 20 | Sheets dried rice papers (ba nh trang) |
| 4 | Eggs well beaten |
| 2 Tasse | Oil, peanut |
|
Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of each of the pieces. Before filling, wait for egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about 1 tsp. Of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping spring rolls crisp).
|
|
Anmerkungen zum Rezept:
|
