Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Vietnamese Eggroll
Date: October 12, 2007
1 pound ground pork
1/2 pound shelled shrimp or 1 can crab meat
1 little white onion
1/4 jicama
Several dried mushrooms
Pinch of bean threads
1 carrot, sliced into threads
Pinch of salt and pepper
1 chicken egg
Dash of monosodium glutamate
1 package rice paper
Soak mushrooms to soften and then slice into threads. Mix all ingredients except rice paper, together thoroughly. Dampen both sides of rice paper for easy rolling. Put the filling in the middle of the rice paper and fold two opposite corners together, then roll it. To get a nice looking roll, you must wrap it carefully.
Warm about one inch of oil in a large fryer over high heat. When oil is hot, add rolls and turn heat down to average (the oil should just cover the rolls). Be sure to check and turn the rolls often to avoid overcooking. Fry rolls until golden brown, then place on rack to drain the excess oil.