SAWATDEE’S THAI CRISPY FRIED SPRING ROLLS
Courtesy of Supenn Harrison (pg. 58 in her “Cooking the Thai Way” book)
3 dried black mushroomss
3 1/2 oz. cellophane noodles
1/2 lb. lean pork
1/2 lb. lean ground beef
1 C peeled and shredded carrots
1 C fresh bean sprouts (or shredded cabbage)
1/2 med. size onion, finely chopped
1 tsp. fish sauce
1/4 tsp. ground black pepper
1/2 clove garlic. finely chopped
1 tsp. sugar
1 12 oz. pkg. 8-inch rounds rice paper sheets (24 rounds)
Vegetable oil for deep-fat frying (enough for 1′ in skillet or wok)
1. Soak black mushrooms in hot water — in a small bowl for 15 min.
2. Drain and slice mushroom caps thinly, discard stems.
3. Soak noodles in hot water for four to five minutes. Then drain and cut into 2-foot lengths.
4. In a large bowl, beat egg well, add sliced mushrooms, softened noodles, pork and beef. Then stir in rest of ingredients.
5. Soften rice sheets in bowl of warm water — one at a time for about 30 seconds.
6. Remove softened sheet from water, spread flat on top of smooth surface.
7. Top with 1/4 cup of mixture, in center and fold bottom edges over filling.
8. Fold in the right side and left side to overlap. Then roll up, place on plate with top edge under roll.
9. Cover with moist towel until ready to deepfry. Prepare about six rolls at a time.
10. Heat oli until it reaches 350 degrees. Place three rolls at a time into hot oil.
11. Fry slowly for four minutes on one side. Turn and fry other side three minutes or until golden brown.
12. Drain on paper towels and serve (or can be kept warm in 20 degree oven til serving.)
13. Cut each spring roll into bite-sized pieces for guests and serve with your favorite dipping sauce.
(Makes 24 rolls. Serve with dipping sauce)
SWEET & SOUR DIPPING SAUCE
2 cups white vinegar
1 1/2 cup sugar
1 cup catsup
1 T of red chili sauce
1 cup water
1. Combine ingredients and stir until well blended.
2. Pour in small dipping cups.
3. Can be stored in refrigerator.
(Makes 2 cups sauce)