1/2 lb Freshly Ground Pork
1/4 lb Shrimp or Crab Meat;
-chopped
10 Dried Chinese Black
-Mushrooms
1 oz Bean Threads
1 md Onion; finely chopped
1 Carrot; shredded
1/4 lb Bean Sprouts
1/2 ts Ground Black Pepper
2 ts Fish Sauce; or
1/2 ts Salt
1 ts Sugar
1 c Lukewarm Water
12 Rice Papers; quartered
6 c Oil; for deep frying
48 Lettuce Leaves
1 bn Fresh Mint
1 Cucumber; thinly sliced
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 1" 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 that water until it is pliable. Place 2 ts of filling near
the edge of the rice paper, then fold rice paper over 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 375øF. Deep fry a few rolls at a time
until crisp and golden brown, about 15 minutes. Fry the remaining
rolls. Place a spring roll in a lettuce leaf and top with mint and
cucumber slices. Serve with you favorite sauce, or chili oil and
chopped peanuts.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
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