Thai Mini Spring Rolls

Recipe Ingredients

2 oz	56g	Bean thread noodles - (mung bean)
1/4 cup	59ml	Dried tree ears - -=or=-
6		Dried Chinese blk mushrooms
1/2 teaspoon	2.5ml	Whole black peppercorns
3		Garlic cloves
1 tablespoon	15ml	Fresh coriander roots - (coarsely chopped)
3/4 lb	340g / 11oz	Fresh ground pork
1/4 lb	113g / 4oz	Shrimp - shelled, deveined
		And
1/4 lb	113g / 4oz	- fresh crab meat - flaked
1 tablespoon	15ml	Thai fish sauce
2 teaspoons	10ml	Sugar
4		Shallots - finely chopped
1		Carrot; peeled - grated
1/4 lb	113g / 4oz	Bean sprouts - tails removed
8		Rice-paper rounds
		Peanut oil for deep-frying
		Crisp lettuce leaves - (as an accompaniment
		Fresh mint leaves - (as an accompaniment
		Thai Spring Roll Dip
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Water
1/2 cup	118ml	Red wine vinegar
2 tablespoons	30ml	Fish sauce
1/4 teaspoon	1.3ml	Red chile flakes
2 tablespoons	30ml	Chopped coriander leaves - (fresh)
2 tablespoons	30ml	Chopped peanuts

Recipe Instructions

IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears.

Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup 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 until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture 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 until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds.

Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.

THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts.

Makes about 24 rolls with sauce.

Source:
Michael Willner

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