Source:

Germaine's Restaurant, Washington, DC

Serves/Makes:2 dozen rolls

Ingredients

• Filling:
• 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

Preparation

• 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.
• Sauce:
• 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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