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- Spring Roll Appetizer
Serves/Makes:6 or more as hot appetizer
- 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
- 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
- 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.
- 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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