~ Diana Fong Chan'S Vietnamese-Style Spring Rolls

1. 1

   Bean sprouts should be very fresh and not wet. Heat dry wok to high; stir and toss the bean sprouts in the dry wok on high for a few minutes to get rid of excess water in the sprouts. The sprouts are still crispy. (Or you can use the alternate method of parboiling bean sprouts in a pot of boiling water for 1 minute). Rinse in cold water, drain and spin dry. Bean sprouts will be barely cooked and very crisp. Set aside. Cut red and green peppers into long thin slices.

2. 2

   Soften a sheet of Spring Roll Skin in warm water (about a minute). Lift the sheet, drain water, and place on a large plate. Spread a layer of spinach leaves on the sheet, leaving the last 2 inches on the far side of the sheet unfilled, for sealing the roll.

3. 3

   Spread 2-3 Tbsp of bean sprouts in a column, on top of the spinach. Add a column of shredded pork or smoked salmon next to the bean sprouts.

4. 4

   Add a thin column of sliced red peppers and roasted eel.

5. 5

   Add a thin column of sliced avocado and green peppers.

6. 6

   Leave the last 2 inches of the spring roll skin unfilled for sealing.

7. 7

   Starting on the side with the bean sprouts, carefully roll the skin into a long column. The roll is sealed with the empty portion of the Spring Roll Skin. Leave the roll with the sealed end down for 5minutes. Cut the roll into 3 or 4 sections and place on serving platter with the flat cut ends down.

8. 8

   Serve with Dipping Sauce.

9. 9

   The spring roll is quite flavorful without the dipping sauce since the shredded pork and the roasted eel add much taste to the fresh, crunchy vegetables. I serve the Spring Rolls without the sauce.

10. 10

    You could also make the spring rolls whenever you serve the Chicken with Mushroom and Bean Sprouts (which is an entree). Any extras would be used as one of the main ingredients in place of the plain bean sprouts.

* Per serving · 4 servings · Values may vary.