Description:

Spring Roll Appetizer

Source:

Driscoll

Serves/Makes:6 or more as hot appetizer

Ingredients

• 20 6-inch round or triangular rice papers
• 2 12 oz (336 grm) bottles of beer (one for the cook)
• 2 eggs, lightly beaten
• 4 cups (950 ml) peanut oil
• 20 small bib lettuce leaves
• 40 sprigs fresh corriander (cilantro optional)
• 40 fresh mint leaves
• Filling
• 1 oz (28 grm) bean thread noodles (cellophane noodles)
• 5 dried black Chinese mushrooms
• 1/2 lb (.2 kg) raw shrimp
• 3 green onions, minced
• 1/2 cup (125 ml) shredded or minced carrots
• 1/2 lb (.2 kg) ground pork
• 3 shallots, minced
• 3 cloves garlic, finely minced
• 2 tbs (30 ml) dry sherry
• 1 tbs (15 ml) light soy sauce
• 1 tbs (15 ml) oyster sauce
• 1/2 tsp (2 ml) freshly ground black pepper
• 1/2 tsp (2 ml) sugar

Preparation

• Spring rolls may be made in morning and refrigerated for cooking in the evening. They may also be reheated in hot oil or warmed in medium oven for 1 hour.
• Filling:
• Soak bean threads in hot water until softened (30 minutes) then drain and cut into 1-inch pieces.
• Soak mushrooms in hot water until softened (20 minutes). Discard stems and mince caps.
• Shell and devein shrimp then chop.
• Place bean threads, mushrooms and shrimp in bowl.
• Add remaining filling ingredients and mix thoroughly.
• Dip a sheet of rice paper in beer to moisten, then shake off excess beer.
• Place on flat surface and wait a few moments until paper is very pliable (sprinkle spots that resist softening with beer.)
• Shape 2 tbs (30 ml) of of filling into cylinder and place on bottom third of round paper or triangle.
• Moisten edges of paper with beaten egg, fold over ends and roll into cylinder.
• Continue to form rolls with remaining papers and place rolls in single layer on tray (cover with plastic wrap and refrigerate until ready to cook.)
• Last minute cooking:
• Heat oil in 12 inch pan or wok to 325 degrees (175 C.).
• Place all (as many as possible) rolls in pan (they can touch).
• Cook for about 8 minutes or until skins are golden.
• Drain on paper towels.
• Serve hot with dipping sauces, coriander, mint, and lettuce leaves (see Thai Dipping Sauce.)
• Hold lettuce leaf and add mint, corriander and hot spring roll.
• Wrap "package" in lettuce leaf, dip and enjoy.

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