Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The classic filling in Vietnamese spring rolls goes into wonton skins that are browned in a skillet. The shape allows more surface area to make contact with the pan--so more crispy goodness.

Ann Taylor Pittman
Recipe by Cooking Light April 2016

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
40 mins
total:
50 mins
Yield:
Serves 6 (serving size: 3 dumplings)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a small saucepan of water to a boil. Add mushrooms; cook 4 minutes. Place noodles in a medium bowl; add boiling water (with mushrooms). Let stand 10 minutes or until noodles are tender; drain. Pick out mushrooms; discard stems. Finely chop mushroom caps. Snip noodles with scissors to chop.

    Advertisement
  • Place pork in a mini food processor; pulse 5 or 6 times or until ground. Spoon into a medium bowl. Add mushrooms, noodles, carrot, fish sauce, and pepper; mix well to incorporate (your hands work best for this).

  • Working with 1 wrapper at a time (cover remaining wrappers to prevent drying), place wrapper on a work surface, starchy side up. Moisten edges with water. Spoon about 1 tablespoon filling into center of wrapper. Bring 2 opposite corners together; pinch points together to seal. Bring remaining 2 corners to center; pinch to seal. Pinch 4 edges together to seal. Place dumpling on a baking sheet lined with plastic wrap coated with cooking spray. Repeat with remaining wrappers and filling.

  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Arrange 9 dumplings in pan; cook 2 minutes or until well browned. Add 1/3 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil, remaining 9 dumplings, and remaining 1/3 cup water.

Nutrition Facts

149 calories; fat 4.4g; saturated fat 0.5g; mono fat 2.5g; poly fat 1.2g; protein 7g; carbohydrates 20g; fiber 1g; cholesterol 14mg; iron 1mg; sodium 210mg; calcium 16mg; sugars 1g.
Advertisement