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    I am looking for an authentic Vietnamese spring roll recipe.?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I am looking for an authentic Vietnamese spring roll recipe.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I am looking for an authentic Vietnamese spring roll recipe.?),it will help you,my kids.

My Aunt made the spring rolls with pork and no seafood. I dont remember anything else that was in them except shredded carrots and maybe cabbage. I also would like the recipe for the sauce which contained vinegar, fish sauce, garlic, and red peper flakes. I would really appreciate any help with this. Thanks!

Answers:
My mom taught me to make spring rolls but I modified her recipe because I'm a guy and I like to make things quick. My instructions aren't going to be very good. Again I'm a dude.

Ground Pork 1 lb (sometimes I use crab meat, shrimp, or ground chicken instead but if I had to choose>------------------------------...
2 oz Cellophane noodles,

-soaked in warm water for -20 minutes, then drained -and cut>------------------------PREPAR... FOR
20 Sheets dried rice papers

-(banh trang)
4 Eggs, well beaten

2 c Peanut oil


FOR Basic Vegetable Platter Carrot Salad Double recipe of Nuoc Cham

Here they are! The incomparable "Cha Gio" or Vietnamese spring rolls.

Yields 80 spring rolls.

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 the beaten egg over the entire surface of each of the pieces. Before filling, wait for the 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 teaspoon 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).

To serve the spring rolls, proceed as follows:

Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce,
2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each

person then adds 1 or 2 spring rolls to his bowl, sprinkles with the nuoc cham, and eats the spring rolls and vegetables together, using chopsticks or a fork.

Additional carrot salad may be added to taste.

Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.

NOTE: We have found that frying the spring rolls in peanut oil keeps them crisper than frying in any other oil.



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