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Recipe Name: Asian Spring Rolls Pt 1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Ounce(s) Cellophane, bean-thread
noodles* soaked in
boiling-hot water
to cover for 20
minutes drained
well and chopped
6 Dried shiitake mushrooms*
soaked in hot water
minutes rinsed
squeezed dry the
stems discarded
and the caps sliced
3/4 Pound(s) Lean ground pork
3 Garlic cloves, minced
3 Shallots, minced
1 Tablespoon(s) Minced peeled fresh
1 Carrot, shredded
1/3 Cup(s) Chopped fresh coriander
1/3 Cup(s) Chopped fresh mint leaves
1 Cup(s) Chopped mung bean sprouts*
2 Tablespoon(s) Soy sauce
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) Sugar
20 Spring-roll wrappers*
An egg wash made by beating
1 large egg
with 1 teaspoon water
Vegetable oil for
1/4 Cup(s) Fresh lime juice
2 Tablespoon(s) Water
2 Garlic cloves, minced and
to a paste with 1/2
teaspoon salt
A, 2-inch fresh red
or green chili
seeded and minced
wear rubber
gloves or 1/4
teaspoon dried hot
Red pepper flakes
or to taste
Scallion brushes for garnish
if desired
available at Asian markets, some specialty foods shops, and many
supermarkets Make the spring rolls: In a large bowl combine well the
noodles, the mushrooms, the pork, the garlic, the shallots, the
gingerroot, the carrot, the coriander, the mint, the sprouts, the soy
sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work
surface, keeping the remaining wrappers covered with plastic wrap, cut
it in half diagonally, and arrange one half with the longest side
facing you. Spread a rounded tablespoon of the filling down the long
side, leaving a 2-inch border at each end, and brush the edges with
some of the egg wash. Fold the corners of the long side over the
filling and, rolling away from you, roll up the filling in the
wrapper, sealing the roll, using some of the remaining egg wash if
necessary. Make more spring rolls with the remaining filling,
wrappers, and egg wash in the same manner, transferring them as they
are made to a wax-paper-lined baking sheet and keeping them covered
with plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to
375F. on a deep-fat thermometer and in it fry the spr ing rolls in
batches, turning them, for 2 to 3 minutes, or until they are golden,
transferring them as they are fried with a slotted spoon to paper
towels to drain. The spring rolls may be made 5 days in advance,
cooled completely, and kept frozen in plastic freezer bags. Reheat the
rolls, unthawed, on a rack set in a shallow baking pan in a preheated
450F. oven for 10 minutes. Make the dipping sauce: In a small bowl
stir together the soy sauce, the lime juice, the water, the garlic
paste, the sugar, and the chili. Cut the spring rolls diagonally into
1-inch-thick slices if desired. Arrange the spring rolls or slices on
a platter with the dipping sauce and garnish the platter with the
scallion brushes. To make brush scallions: Trim the roots and the
green parts from scallions, leaving about 2 1/2 inches of stalk. Make
crisscross cuts about 1/2 inch deep at both ends of each stalk and
spread the fringed ends gently. Put the scallions in a continued in
part 2

Nutrition (calculated from recipe ingredients)
Calories: 1935
Calories From Fat: 608
Total Fat: 69.9g
Cholesterol: 374.3mg
Sodium: 13338.8mg
Potassium: 6227.9mg
Carbohydrates: 258.7g
Fiber: 87.5g
Sugar: 61.4g
Protein: 133.1g

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