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Add a photoServings: 8
Ingredients
- 2 ounce Bean thread noodles (MUNG bean)
- 1/4 c. Dry tree ears or possibly 6 Dry Chinese black mushrooms
- 1/2 tsp Whole black peppercorns
- 3 x Garlic cloves
- 1 Tbsp. Fresh coriander roots (coarsely minced)
- 3/4 lb Fresh grnd pork
- 1/4 lb Shrimp shelled, deveined & minced or possibly 1/4 lb Fresh crab meat, flaked
- 1 Tbsp. Thai fish sauce
- 2 tsp Sugar
- 4 x Shallots finely minced
- 1 x Carrot peeled, grated
- 1/4 lb Bean sprouts tails removed
- 8 x 12-inch rice-paper rounds
- Â Â Peanut oil for deep-frying
- Â Â Crisp lettuce leaves (as an accompaniment)
- Â Â Fresh mint leaves (as an accompaniment)
Directions
- IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in hot water till soft and pliable (about 15 min). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Healthy pinch off and throw away hard centers; coarsely chop and set aside. Lb. peppercorns, garlic and coriander roots into a coarse paste, or possibly minced together in a spice mill. Combine pork, shrimp or possibly crab, fish sauce, peppercorn mix, and 1 tsp. of the sugar. Add in shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 c. 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 till it softens into a thin flexible film (about 1 minute). Mold 1 Tbsp. of pork mix 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 till completely sealed. Repeat with remaining filling. Preheat wok till warm. Add in sufficient oil to a depth of 3-inches. Heat to 325F. Add in a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or possibly 375F and deep-fry till crisp and golden (about 6 min). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.
- * Joell's notes: I have had good success with brushing rolls and baking them until crispy rather than the deep frying step.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 154 | |
| Calories from Fat 84 | 55% |
| Total Fat 9.37g | 12% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 228mg | 10% |
| Potassium 285mg | 8% |
| Total Carbs 5.93g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.5g | 1% |
| Protein 10.86g | 17% |
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