Vietnamese Spring Rolls, Cheesy Cocktail Swirls

I made two new appetizers recently and DAMN THEY WERE BOTH GOOD!  So, here I am sharing the recipes with you.

First up, Fried Vietnamese Spring Rolls (and I can't remember the blog I found this on)

Ingredients
1 lb ground lean pork
1 cup carrot, grated
½ cup rice vermicelli (we omitted this)
1 tbsp soy sauce
1 tbsp oyster sauce
1 minced garlic clove
1 tsp shredded ginger root
2 green onions, chopped
1 large egg
25 6” spring roll wrappers
Oil for frying

Directions

1. Cook the ground pork a tbsp of oil, working to break it up as it cooks.
2. Add first nine ingredients, mix well.
3. Put 2 tbsp of filling in each wrapper.
4. Fold bottom corner up over filling, fold in both sides.
5. Dampen edge of wrapper and roll tightly to seal.
6. Repeat 3 and 4 until all are filled.
7. Deep fry in 375degree oil for five minutes, turning at half time.

Dipping Sauce (also great on non-fried spring rolls)
1 cup water
3 tbsp rice vinegar
¼ cup fish sauce
1 tbsp carrot, finely grated
1 tbsp sugar
1 minced garlic clove
¼ tsp crushed red pepper flakes
Mix together at let stand at least fifteen minutes prior to serving for flavors to combine

What says the House of WE?

• Fabulous!  We made these and took them to a friends house - even the kids ate them! I am not a fan of eggrolls, but these, I loved, mainly because I knew what was inside them.
• We also brought non-fried spring rolls, which I think I make differently each time, but basically contain those rice noodles, shrimp, fresh basil and cilantro, shredded carrot, ginger root and a sliver of lemongrass.  You need those rice paper wrappers that you get wet to make pliable.  It's a healthier alternative and very fresh tasting.

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Second, we have Quick Cheesy Cocktail Swirls from pillsbury.com

Ingredients
1 8oz can crescent rolls
1 3 oz package cream cheese, softened
2 tbsp finely chopped onion
1 tsp milk
5 slices bacon, crisply cooked, drained and crumbled
1  tbsp grated Parmesan cheese

Directions

1. Heat oven to 375 degrees.  Separate dough into four rectangles; firmly press perforations to seal.  In a small bowl, combine cream cheese, milk and onion; beat until well blended.
2. Spread about 2 tbsp cream cheese mixture over each rectangle.  Sprinkle with bacon.  Roll up starting at the longest side, pinch edges to seal.  Cut each roll into eight slices.  Place on ungreased cookie sheet and sprinkle with cheese. 
3. Bake at 375 for 12 to 15 minutes or until golden brown.  Serve warm.  Store in refrigerator.

What says The House of WE?

• I made these to take to my dad's house for father's day.  Really, how can you go wrong with bacon, cream cheese and a crescent roll?  I mean seriously folks.
• They rocked!  The weirdest part was trying to slice them.  They weren't so "swirly" as in the internet picture, but they were cute and good.  I'd for sure make them again.