Thailand - Pork Spring Rolls

Pork Spring Rolls

Ingredients

-       2 oz Bean thread noodles - (MUNG bean)

-       1/4 c Dried tree ears -- -ÿÿ

-       6 -Dried Chinese blk mushrooms

-       1/2 ts Whole black peppercorns

-       3 Garlic cloves

-       1 tb Fresh coriander roots - (coarsely chopped)

-       3/4 lb Fresh ground pork

-       1/4 lb Shrimp -shelled, deveined & chopped

-       1/4 lb -Fresh crab meat, flaked

-       1 tb Thai fish sauce

-       2 ts Sugar

-       4 Shallots -- finely chopped

-       1 Carrot -- peeled, grated

-       1/4 lb Bean sprouts -- tails removed

-       8 12-inch rice-paper rounds

-       Peanut oil for deep-frying

-       Crisp lettuce leaves - (as an accompaniment)

-       Fresh mint leaves - (as an accompaniment)

THAI SPRING ROLL DIP

-       1/4 c Sugar

-       1/4 c Water

-       1/2 c Red wine vinegar

-       2 tb Fish sauce

-       1/4 ts Red chile flakes

-       2 tb Chopped coriander leaves -(fresh)

-       2 tb Chopped peanuts

Directions

-       IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes).

-       Drain the noodles and cut into 1-inch lengths; set aside.

-       Drain and rinse off sand from tree ears.

-       Pinch off and discard hard centers; coarsely chop and set aside.

-       Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill.

-       Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar.

-       Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly.

-       Dissolve remaining sugar with 1 cup water in a bowl.

-       With kitchen shears, cut rice paper into quarters.

-       Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface.

-       Brush thoroughly with water.

-       Let it sit until it softens into a thin flexible film (about 1 minute).

-       Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper.

-       Fold bottom of rice paper over filling.

-       Fold left and right sides over each end to enclose filling.

-       Continue rolling until completely sealed.

-       Repeat with remaining filling.

-       Preheat wok until hot.

-       Add enough oil to a depth of 3-inches. Heat to 325F.

-       Add a few rolls and deep-fry for 10 seconds.

-       Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes).

-       Remove and drain.

-       Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.

THAI SPRING ROLL DIP:

-       Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid.

-       Remove from heat and stir in the fish sauce and chile flakes.

-       When cooled, transfer to a dipping saucer and mix in coriander and peanuts.

-       Makes about 24 rolls with.