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Ingredients
- 2 ounce cellophane (bean-thread) noodles*, soaked in boiling-warm water to cover for 20 min, liquid removed well, and minced
- 6 x dry shiitake mushrooms* soaked in warm water to cover for 20 min, rinsed, squeezed dry, the stems discarded, and the caps sliced thin
- 3/4 lb lean grnd pork
- 3 x garlic cloves chopped
- 3 lrg shallots chopped
- 1 Tbsp. chopped peeled fresh gingerroot
- 1 lrg carrot shredded
- 1/3 c. minced fresh coriander
- 1/3 c. minced fresh mint leaves
- 1 c. minced mung bean sprouts*
- 2 Tbsp. soy sauce
- 1 1/2 tsp salt
- 1 tsp sugar
- 20 x spring-roll wrappers* an egg wash made by beating 1 large egg with 1 tsp. water vegetable oil for deep-frying
- 1/4 c. soy sauce
- 1/4 c. fresh lime juice
- 2 Tbsp. water
- 2 x garlic cloves chopped and mashed to a paste with 1/2 tsp. salt
- 2 Tbsp. sugar a (2-inch) fresh red or possibly green chili, seeded and chopped (wear rubber gloves), or possibly 1/4 tsp. dry warm red pepper flakes, or possibly to taste scallion brushes for garnish if you like
Directions
- *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 Tbsp. 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 min, or possibly till they are golden brown, 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 frzn in plastic freezer bags.
- Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450F. oven for 10 min.
- 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 you like.
- Arrange the spring rolls or possibly 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 bowl of ice and cool water and refrigeratethem for 2 hrs, or possibly till the fringed ends have curled. Drain the scallions well.
- Makes 40 spring rolls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 960g | |
| Calories 1494 | |
| Calories from Fat 699 | 47% |
| Total Fat 77.88g | 97% |
| Saturated Fat 27.22g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 9156mg | 382% |
| Potassium 2464mg | 70% |
| Total Carbs 132.68g | 35% |
| Dietary Fiber 21.5g | 72% |
| Sugars 39.92g | 27% |
| Protein 76.11g | 122% |
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