Thai Spring Roll

Ready in 1 hour

Try this Thai Spring Roll recipe, or contribute your own. "Side dishes" and "Ethnic" are two of the tags cooks chose for Thai Spring Roll.

Top-ranked recipe named "Thai Spring Roll"


Ingredients

Are you making this? 
Or 1/2 tsp. salt
6 c Oil for deep frying
1 md Onion -- finely chopped
1 ts Sugar
10 Dried Chinese black
1/4 lb Bean sprouts
1/2 lb Fresh ground pork
1 oz Bean threads -- cellophane
Noodles
1 c Lukewarm water
Reg wonton skins
Heavier
12 Rice papers, quartered or --
1/4 lb Shrimp or crabmeat --
Fish sauce(some brands are
1 To 2 tsp
48 Lettuce leaves
Mushrooms
Saltier -- than others)
But the rolls will be a bit
1 bn Fresh mint -- (a must)
1 Carrot -- shredded
1/2 ts Black Pepper; ground
Chopped peanuts
Optional
Chopped
1 Cucumber -- thinly sliced
Chinese (Thai) chili sauce

Original recipe makes 50 Servings

Servings  

Preparation

In a medium bowl combine pork and shrimp. Soak mushrooms in warm water for 20 minutes; remove stems and chop caps. Soak bean threads in warm water for 20 minutes, then cut into 1-inch lengths. Add mushrooms, bean threads, onion, carrot, bean sprouts, black pepper, and fish sauce to pork mixture; mix well. Set mixture aside for 15 minutes to allow flavors of ingredients to blend. Dilute sugar in lukewarm water. Place rice paper on a flat surface and brush with water until it is pliable. Place 2 teaspoonfuls of filling. Fold the right side over to enclose filling, then fold over left side. Continue to roll, then seal. Heat oil for deep frying to 375xF. Deep fry few rolls at a time until crisp and golden brown, about 15 minutes. Fry the remaining rolls. Serve by placing a spring roll in a lettuce leaf and top with a mint leaf and cucumber slices. Top with Spring Roll Sauce (see below for recipe), chopped peanut, and chili sauce. To eat wrap the edges of the lettuce leaf over the roll and take a bite. It is delicious! ~- Spring Roll Sauce -- (makes 1 cup) * 1/4 c. sugar * 1/2 c. water * 1/2 c. red wine vinegar * 1 to 2 tsp. fish sauce -- or 1/2 tsp. salt * 2 to 3 tsp. ground red chili peppers (optional) * 1/2 carrot or daikon, shredded * 1/4 c. coarsely chopped peanuts In a small sauce pan combine sugar and water; bring to boil. Reduce heat and simmer for about 10 minutes or until sugar is dissolved. Remove from heat. Stir in red wine vinegar, fish sauce, and red chili peppers. Pour sauce into serving bowl. Chill, then top with carrots and sprinkle with peanuts before serving. Recipe By : Jyso From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 135 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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