Title: Thai Spring Rolls
Categories: Ethnic Thai
Yield: 12 Lg rolls

1	pk	Spring roll or dried rice papers (12oz)
2	oz	Bean threads or cellophane noodles
4		Chinese mushrooms or black mushrooms, dried
1	lg	Green onion, finely chopped
1	sm	Carrot; shredded fine
3	oz	Bean sprouts; chopped fine
1		Cabbage leaf; chopped fine
1/4	c	Bamboo sprouts; chopped fine
1	tb	Coriander or cilantro, fresh chopped fine
1/2	ts	Garlic; chopped
4	oz	Ground pork or chicken
1	tb	Fish sauce
		Oil for deep fat frying
		Thai sweet chili sauce

1. If frozen, set spring roll wrappers aside to thaw. Soak bean threads in hot water for 20 minutes; drain. Soak dried mushrooms in hot water for 20 minutes; drain. Cut bean threads into 1 1/2 inch pieces. Remove and discard stems from mushrooms; finely chop mushroom caps. 2. In a bowl combine bean threads, mushrooms, green onion, carrot, bean sprouts coriander or cilantro, and garlic. Add pork and fish sauce and stir till well combined. 3. For smaller spring rolls quarter each spring roll wrapper. Place 1 tablespoon of the meat mixture in one corner of the wrapper and fold the corner over. Fold the two sides over the filling and roll up towards the point. Moisten the edge with water and press to seal. For large spring roll, use whole wrapper and more filling. 4. Deep fry 3-4 rolls at a time in hot oil (375 degrees) till golden brown, turning to brown evenly. Drain on paper towels. Serve on paper towels. Serve warm or at room temperature with Thai sweet chili sauce.

Source: Step by Step Thai Cooking Formatted: 4-4-95

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