Print Friendly Recipe
- Germaine's Restaurant, Washington, DC
Serves/Makes:2 dozen rolls
- 1 lb (.5 kg) lean ground pork
- 1 cup (225 ml) crab meat or chopped shrimp (optional)
- 1 small yellow onion, chopped
- 1/2 cup (125 ml) mung bean noodles (clear noodles), soaked in warm water for 10 minutes then cut into 1 inch lengths
- 10 pieces dried Chinese mushrooms or woodears soaked in water for 10 minutes, then finely shredded
- 1 cup (225 ml) shredded carrots
- 1 cup (225 ml) cleaned, fresh bean sprouts
- White ground pepper to taste (salt optional)
- Other Ingredients:
- Rice paper (or eggroll wrappers if you must)
- 2 egg whites
- 5 cups (1175 ml) vegetable oil
- Nuac Cham (fish sauce for dipping):
- 2 fresh red-hot chiles
- 1 clove garlic, peeled
- 2 tbsp (30 ml) sugar
- 1/3 cup (80 ml) fish sauce
- 4 tbsp (60 ml) lime juice
- 4 tbsp (60 ml) water
- Spring Rolls:
- Drain the noodles and mushrooms and mix with all the filling ingredients in a large bowl.
- Dip rice paper in warm water, and place on a kitchen towel.
- Add one tbsp filling on rice paper, roll up one turn, fold in outside edges, and continue roll up completely. Rolls should be about the size of a large thumb.
- Brush edges with egg white to seal well.
- Complete all rolls this way.
- Heat oil to 325 degrees (175 C.). Drop spring rolls in one by one (don't crowd them).
- Cook slowly while turning until golden brown on all sides.
- Drain on paper towels.
- Put all the ingredients in a blender.
- Blend for one second.
- Pour into serving sauce bowl.
- To serve:
- Assemble Boston lettuce, fresh mint, corriander leaves, sliced cucumber, pickled carrot on bamboo basket or platter.
- Arrange spring rolls on the basket and serve.
- Spring rolls should be eaten wrapped in lettuce leaf with the mint, corriander, cucumber, and pickled carrots. Dip in Nuoc Cham.
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