| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Ethnic, Side dishes |
50 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh ground pork |
| 1/4 |
lb |
Shrimp or crabmeat — |
|
|
Chopped |
| 10 |
|
Dried Chinese black |
|
|
Mushrooms |
| 1 |
oz |
Bean threads — cellophane |
|
|
Noodles |
| 1 |
md |
Onion — finely chopped |
| 1 |
|
Carrot — shredded |
| 1/4 |
lb |
Bean sprouts |
| 1/2 |
ts |
Ground black pepper |
| 1 |
|
To 2 tsp |
|
|
Saltier — than others) |
|
|
Or 1/2 tsp. salt |
| 1 |
ts |
Sugar |
| 1 |
c |
Lukewarm water |
| 12 |
|
Rice papers, quartered or — |
|
|
Reg wonton skins |
|
|
But the rolls will be a bit |
|
|
Heavier |
| 6 |
c |
Oil for deep frying |
| 48 |
|
Lettuce leaves |
| 1 |
bn |
Fresh mint — (a must) |
| 1 |
|
Cucumber — thinly sliced |
|
|
Chopped peanuts |
|
|
Chinese (Thai) chili sauce |
|
|
Optional |
|
|
Fish sauce(some brands are |
INSTRUCTIONS
In a medium bowl combine pork and shrimp. Soak mushrooms in warm water for
20 minutes; remove stems and chop caps. Soak bean threads in warm water
for 20 minutes, then cut into 1-inch lengths. Add mushrooms, bean threads,
onion, carrot, bean sprouts, black pepper, and fish sauce to pork mixture;
mix well. Set mixture aside for 15 minutes to allow flavors of ingredients
to blend. Dilute sugar in lukewarm water. Place rice paper on a flat
surface and brush with water until it is pliable. Place 2 teaspoonfuls of
filling. Fold the right side over to enclose filling, then fold over left
side. Continue to roll, then seal. Heat oil for deep frying to 375xF.
Deep fry few rolls at a time until crisp and golden brown, about 15
minutes. Fry the remaining rolls. Serve by placing a spring roll in a
lettuce leaf and top with a mint leaf and cucumber slices. Top with Spring
Roll Sauce (see below for recipe), chopped peanut, and chili sauce. To eat
wrap the edges of the lettuce leaf over the roll and take a bite. It is
delicious!
~- Spring Roll Sauce -- (makes 1 cup) * 1/4 c. sugar * 1/2 c. water * 1/2
c. red wine vinegar * 1 to 2 tsp. fish sauce -- or 1/2 tsp. salt * 2 to 3
tsp. ground red chili peppers (optional) * 1/2 carrot or daikon, shredded *
1/4 c. coarsely chopped peanuts
In a small sauce pan combine sugar and water; bring to boil. Reduce heat
and simmer for about 10 minutes or until sugar is dissolved. Remove from
heat. Stir in red wine vinegar, fish sauce, and red chili peppers. Pour
sauce into serving bowl. Chill, then top with carrots and sprinkle with
peanuts before serving.
Recipe By : Jyso
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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