Sunday, March 22, 2009



40 grams ground pork

30  grams crab meat

40 grams prawns, minced

15 grams dried ear mushroom

40 grams taro, grated 

1/2 teaspoon chicken powder

1 teaspoon sugar

1/2 teaspoon ground pepper

1 teaspoon spring onions, chopped

1 teaspoon egg yolk

1 teaspoon shallots, chopped

6-8 pieces rice papers

fresh water

cooking oil, deep frying


1.  Preparation: Dried ear mushroom:  soak in fresh water about 30 minutes.  Drain.  Discard the stem.  Cut julienne.

2.  Taro:  peel of the skin then grate.

3.  In a bowl, place a pork, crab, prawn, taro and ear mushroom.  Then add the shallot, spring onion, sugar, chicken powder, pepper, and egg yolk.  And then mash them until they are well combined and become a smooth paste.

4.  Spread a little coconut juice or water on the surface of the rice paper evenly (don't wet too much). Fold the edge of the rice paper about 2 inches towards the center.  Then place 1 Tbsp of stuffing on the space folded.  Start foldong the left and the right side of the rice paper into  the center.  Then roll up tightly from the bottom edge away to the far end.

5.  Deep fry the spring rolls in a pan on medium heat until lightly browned.

6.  Serve with lettuce, fragrant leaves, fresh rice noodles, and dipping fish sauce.



2 tablespoons sugar

2 teaspoons lime juice

2 tablespoons fish sauce

1 teaspoon garlic, minced

1 teaspoon chili , chopped


1.  In a bowl, add lemon juice and sugar.  Whisk until sugar is dissolved.

2.  Then add the fish sauce and stir until the sugar is dissolved completely.

3.  Then add the chopped chili and chopped garlic.  Stir again, then taste before serving.

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