Recipe - Thai Spring Roll

One half pound Fresh ground pork
One fourth pound Shrimp or crabmeat
Chopped
10 Dried Chinese black
Mushrooms
1 ounce Bean threads cellophane
Noodles
1 md Onion finely chopped
1 Carrot shredded
One fourth pound Bean sprouts
One half teaspoon Ground black pepper
1 To 2 tsp
Saltier than others)
Or One half tsp. salt
1 teaspoon Sugar
1 cup Lukewarm water
12 Rice papers, quartered or
Reg wonton skins
But the rolls will be a bit
Heavier
6 cup Oil for deep frying
48 Lettuce leaves
1 bn Fresh mint (a must)
1 Cucumber thinly cut or sliced up
Chopped peanuts
Chinese (Thai) chili sauce
Optional
Fish sauce(some brands are

In a medium bowl combine pork and shrimp. Soak mushrooms in warm water for
20 minutes; remove stems and chop caps. Soak bean threads in warm water
for 20 minutes, then cut into 1inch lengths. Add mushrooms, bean threads,
onion, carrot, bean sprouts, black pepper, and fish sauce to pork mixture;
mix well. Set mixture aside for 15 minutes to allow flavors of ingredients
to blend. Dilute sugar in lukewarm water. Place rice paper on a flat
surface and brush with water until it is pliable. Place 2 teaspoonfuls of
filling. Fold the right side over to enclose filling, then fold over left
side. Continue to roll, then seal. Heat oil for deep frying to 375xF.
Deep fry few rolls at a time until crisp and golden brown, about 15
minutes. Fry the remaining rolls. Serve by placing a spring roll in a
lettuce leaf and top with a mint leaf and cucumber slices. Top with Spring
Roll Sauce (see below for recipe), chopped peanut, and chili sauce. To eat
wrap the edges of the lettuce leaf over the roll and take a bite. It is
delicious!

~ Spring Roll Sauce (makes 1 cup) * One fourth c. sugar * One half c. water * 1/2
c. red wine vinegar * 1 to 2 tsp. fish sauce or One half tsp. salt * 2 to 3
tsp. ground red chili peppers (optional) * One half carrot or daikon, shredded *
One fourth c. coarsely chopped peanuts

In a small sauce pan combine sugar and water; bring to boil. Reduce heat
and simmer for about 10 minutes or until sugar is dissolved. Remove from
heat. Stir in red wine vinegar, fish sauce, and red chili peppers. Pour
sauce into serving bowl. Chill, then top with carrots and sprinkle with
peanuts before serving.

Recipe By : Jyso

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip