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1/2
1/4
10
1
7
2
4
1/2
2
ar
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----
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#
#
oz
oz
oz
oz
t
t
t
---
---
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Pork, lean
Shrimp
Mushroom, dry black
Bean threads, dry
Onion
Carrot
Bean Sprouts, mung
Pepper black
Fish Sauce
Oil for frying
-- Garnishes
Lettuce Leaves
Mint Leaves
Cucumber slices
-- Serve with
Spring roll sauce (1)
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Prep
- Make your Spring Roll Sauce (see Note-1).
- Chop or grind PORK and SHRIMP fine, mix together.
- Soak MUSHROOMS in warm water 1/2 hour, stem and chop small.
Soak BEAN THREADS in water 20 minutes, cut into 1" lengths.
Mix both with Pork.
- Chop ONION fine, shred CARROT very fine and mix both
with Pork.
- Cook BEAN SPROUTS in boiling water just a few minutes until
pliable but not limp. Cut them into pieces about 1" long and mix with
Pork.
- Mix Black Pepper and Fish Sauce into Pork
- Lay out a damp cloth napkin on which to work. Put a plate in the
sink and run warm water into it (see Note-2). Soak
a sheet of rice paper in the warm water until pliable
(see Note-3), then move to the napkin to work. Do
not over-soak You should be able to start another sheet soaking
immediately upon transferring one to the towel.
- Fill and roll the spring rolls.
- IF using 8" round rice paper put a sausage shaped dollop
of filling near one edge. Roll the rice paper tightly over filling
until half the circle is still flat, then fold the sides over the
filling. Continue to roll up tightly.
- IF using "quadrant" rice papers (quarters of a 12" round),
soak two at a time. Lay one out on the napkin then the other the
same way but overlapping 3/4" farther up. Put a dab of filling near
the curved edge, roll once, fold the edges in and finish rolling.
Set rolls aside on wax paper or oiled foil to rest.
Run
- Heat about 1/2 inch of Oil in a large iron skillet
(do not try to use a wok or kadhi) to about 375°F. Fry
rolls four or eight at a time depending on the size of your skillet.
Turn them a couple times until they are done and get a few brown
spots (See Note-4). Remove from oil and drain on
paper toweling.
- Stash the rolls in a warm oven for a while to settle the heat. They
are dangerously hot inside at first.
- Arrange on a platter with desired garnishes and serve warm with
individual bowls of Spring Roll Dipping Sauce. If you wish
(particularly for parties) you can cut the rolls in half diagonally
to make twice as many smaller pieces.
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