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Foodgeek: |
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Rating: |
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Servings: |
24 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Filling:
1 lb. lean ground pork
1 cup crab meat or chopped shrimp (optional)
1 sm. yellow onion, chopped
1/2 cup mung bean noodles, soaked in warm water for 10 minutes, then cut into 1-inch lengths
10 pieces dried Chinese mushrooms or woodears soaked in water for ten minutes, then finely shredded.
1 cup shredded carrots
1 cup fresh bean sprouts, cleaned
White ground pepper to taste
Salt (optional)
Other ingredients:
Rice paper (authentic) or eggroll wrappers if you must
2 egg whites
5 cups vegetable oil
Sauce for dipping:
1/3 cup Nuoc Cham (fish sauce)
2 fresh red-hot chilies, peeled
1 clove garlic
2 tbsp. sugar
4 tbsp. lime juice
4 tbsp. water
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Directions:
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Drain the noodles and mushrooms (wood-ears) and mix all the filling ingredients in a large bowl.
Dip the rice paper in warm water; place on kitchen towel. Add 1 tbsp. filling on rice paper; roll up one turn; fold in outside edges and continue to roll until end (rolls should be about the length and size of a large thumb). Brush edges with egg white to seal the spring roll well.
Preheat cooking oil to 325°F. Drop spring rolls into oil one by one (do not crowd them). Cook slowly, turning, until golden brown on all sides. Drain on thick paper towels.
To serve, assemble Boston lettuce, fresh mint, coriander leaves, sliced cucumber, pickled carrots in bamboo basket or on other platter. Arrange spring rolls in basket and serve. Spring rolls should be eaten wrapped in a lettuce leaf with the mint, coriander, cucumber and pickled carrots. Dip in Nuoc cham.
Sauce:
Put all ingredients in blender for 1 second. Put in serving sauce bowl.
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