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Vietnamese Deep Fry Spring Rolls Cah Gio 越南炸春捲
THE HONG KONG COOKERY16Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 20 rice paper wrappers (dried)
- 1 bunch fresh basil
- 1 bunch fresh mint
- 1 cup fish sauce (see our recipe for fish sauce here)
- 2/3 lb. ground pork (350g)
- 7 oz. shrimp (fresh, 200g)
- 2 oz. cellophane noodles (dried glass)
- 5 dried wood ear fungus
- 3 garlic cloves (minced)
- 1 onion
- 1 cup carrots (grated)
- 1 egg
- 1 Tbsp. ground white pepper
- 1 tsp. sugar
- 1/2 tsp. salt
- 3 Tbsp. fish sauce (see our recipe for fish sauce here)
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