Thai mini spring rolls
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Thai mini spring rolls
  Thai    Rolls    Appetizers  
Last updated 6/12/2012 1:00:18 AM. Recipe ID 23414. Report a problem with this recipe.
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      Title: Thai mini spring rolls
 Categories: Appetizers
      Yield: 8 Servings
      2 oz Bean thread noodles
           - (MUNG bean)
    1/4 c  Dried tree ears; -=OR=-
      6    -Dried Chinese blk mushrooms
    1/2 ts Whole black peppercorns
      3    Garlic cloves
      1 tb Fresh coriander roots
           - (coarsely chopped)
    3/4 lb Fresh ground pork
    1/4 lb Shrimp
           -shelled, deveined & chopped
    1/4 lb -Fresh crab meat, flaked
      1 tb Thai fish sauce
      2 ts Sugar
      4    Shallots; finely chopped
      1    Carrot; peeled, grated
    1/4 lb Bean sprouts; tails removed
      8    12-inch rice-paper rounds
           Peanut oil for deep-frying
           Crisp lettuce leaves
           - (as an accompaniment)
           Fresh mint leaves
           - (as an accompaniment)

MMMMM--------------------THAI SPRING ROLL DIP-------------------------
    1/4 c  Sugar
    1/4 c  Water
    1/2 c  Red wine vinegar
      2 tb Fish sauce
    1/4 ts Red chile flakes
      2 tb Chopped coriander leaves
      2 tb Chopped peanuts
  IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in
  warm water until soft and pliable (about 15 minutes). Drain the
  noodles and cut into 1-inch lengths; set aside. Drain and rinse off
  sand from tree ears. Pinch off and discard hard centers; coarsely
  chop and set aside. Pound peppercorns, garlic and coriander roots
  into a coarse paste, or chopped together in a spice mill. Combine
  pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon
  of the sugar. Add shallots, carrots, bean sprouts, and the reserved
  bean thread noodles and tree ears; mix together thoroughly. Dissolve
  remaining sugar with 1 cup water in a bowl. With kitchen shears, cut
  rice paper into quarters. Lay one sheet of rice paper with the curved
  edge nearest to you, on a flat surface. Brush thoroughly with water.
  Let it sit until it softens into a thin flexible film (about 1
  minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch
  long cylinder and put it near the curved edge of rice paper. Fold
  bottom of rice paper over filling. Fold left and right sides over
  each end to enclose filling. Continue rolling until completely
  sealed. Repeat with remaining filling. Preheat wok until hot. Add
  enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and
  deep-fry for 10 seconds. Immediately increase to high heat or 375F
  and deep-fry until crisp and golden brown (about 6 minutes). Remove
  and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into
  Thai Spring Roll Dip.
  THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan
  over medium-high heat; boil until reduced to 3/4 cup of liquid.
  Remove from heat and stir in the fish sauce and chile flakes. When
  cooled, transfer to a dipping saucer and mix in coriander and
  peanuts. Makes about 24 rolls with sauce.

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Recipe ID 23414 (Apr 03, 2005)

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