INGREDIENTS

INSTRUCTIONS

FOR THE SPRING ROLLS
FOR THE DIPPING SAUCE
*available at Asian markets, some specialty foods shops, and many
supermarkets
Make the spring rolls:
In a large bowl combine well the noodles, the mushrooms, the pork, the
garlic, the shallots, the gingerroot, the carrot, the coriander, the
mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1
spring-roll wrapper on a work surface, keeping the remaining wrappers
covered with plastic wrap, cut it in half diagonally, and arrange one
half with the longest side facing you. Spread a rounded tablespoon of
the filling down the long side, leaving a 2-inch border at each end,
and brush the edges with some of the egg wash. Fold the corners of
the long side over the filling and, rolling away from you, roll up
the filling in the wrapper, sealing the roll, using some of the
remaining egg wash if necessary. Make more spring rolls with the
remaining filling, wrappers, and egg wash in the same manner,
transferring them as they are made to a wax-paper-lined baking sheet
and keeping them covered with plastic wrap. In a deep fryer heat 1
1/4 inches of the oil to 375F. on a deep-fat thermometer and in it
fry the spr ing rolls in batches, turning them, for 2 to 3 minutes,
or until they are golden, transferring them as they are fried with a
slotted spoon to paper towels to drain. The spring rolls may be made
5 days in advance, cooled completely, and kept frozen in plastic
freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow
baking pan in a preheated 450F. oven for 10 minutes.
Make the dipping sauce:
In a small bowl stir together the soy sauce, the lime juice, the
water, the garlic paste, the sugar, and the chili.
Cut the spring rolls diagonally into 1-inch-thick slices if desired.
Arrange the spring rolls or slices on a platter with the dipping
sauce and garnish the platter with the scallion brushes.
To make brush scallions:
Trim the roots and the green parts from scallions, leaving about 2 1/2
inches of stalk. Make crisscross cuts about 1/2 inch deep at both
ends of each stalk and spread the fringed ends gently. Put the
scallions in a
continued in part 2

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