© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Art of Asian Cooking by Bruce Cost
|The picture to the left are spring rolls I had at a restaurant in Thailand. I devoured it!.|
2 tablespoon tree ear mushrooms
1 cup soaked, roughly chopped bean thread noodles
1 pound ground pork
½ pound chopped shrimp or crabmeat
1 tablespoon fish sauce
1 teaspoon each salt and white pepper
2 garlic cloves, chopped
¼ cup each chopped red onion and chives
8 rounds rice paper
mint, basil and cilantro leaves
¼ cup minced garlic
½ cup fish sauce
⅓ cup lime juice
1 tablespoon sugar
1 teaspoon sa-te oil
Soak tree ears, set aside bean thread noodles. Chop pork to a finer consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper, garlic, onions and chives. Drain and dry the tree ears and add them. Add the bean thread noodles and blend thoroughly kneading with the hands.
Brush the rice paper on each side with the beer and set aside.
Cover with a cloth as you work. They take a minute or two to soften.
Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and cornstarch. Fry in oil heated to about 350°F until golden. Serve with lettuce leaves, garnishes and dip sauce.