Vietnamese Spring Rolls Help?

[pom_mom]

Hi all. Im new here and have a question about making spring rolls. I have an aunt who is vietnamese and she makes the best spring rolls. I have found a very good recipe for them, very close to hers, and it calls for ground pork. Im just not sure if I am supposed to cook the pork before I add the rest of the ingredients and then make the rolls and deep fry them or do I just mix it all together with the raw pork. The recipe doesnt specify and I thought that since I am deep frying them that mixing everything together raw would be okay. Any advice??
thanks, pom_mom

[mudbug]

Hard to say without the recipe, I'd go ahead and cook the pork first, then your other ingredients won't get overcooked.

[CanuckAlert]

Originally Posted by mudbug

Hard to say without the recipe, I'd go ahead and cook the pork first, then your other ingredients won't get overcooked.

I agree but if they are rolled small enough they should be cooked thoroughly. I think the pork may become over cooked if you do precook it before rolling. But then again we don't know what other ingredients are involved here.

[Steve A]

Chao ang!

I'm pretty sure you need to cook your meat before rolling the roll. I'll double check one of my books later. I'm on my way out the door for work.

Ciao,

[kuan]

Cha Gio? You use pork and shrimp. Do not precook. Just make sure the oil is not too hot.

[pom_mom]

Thanks all. I dont think that you are suppose to cook it first. They are to be rolled small and it says in the recipe to "Fry until filling is cooked". It also says that they are to be fried at a lower temp for alittle longer. I think this is so the inside will cook. Just wanted to make sure. Thanks again!
pom_mom