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.
