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Classic Vietnamese Spring Rolls

Nutrition per serving    (USDA % daily values)
CAL
27
FAT
4%
CHOL
3%
SOD
5%

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Ingredients for 40 servings

½ medium onion (or large shallot ), finely chopped

1 ounce cellophane noodles , soaked in warm water for 20 minutes, drained, and cut into 1-inch lengths with scissors (just over ½ cup)

2 ounces peeled and deveined medium shrimp , briefly rinsed and finely chopped (about ½ cup)

½ pound ground pork

2 tablespoons Vietnamese fish sauce

2 cloves garlic , minced

½ cup finely chopped jicama or carrot (optional)

¼ teaspoon freshly ground black pepper

2 to 3 shallots , minced

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