Asian Spring Rolls Pt 1 Recipe


  • 2 ounce cellophane (bean-thread) noodles*, soaked in boiling-warm water to cover for 20 min, liquid removed well, and minced
  • 6 x dry shiitake mushrooms* soaked in warm water to cover for 20 min, rinsed, squeezed dry, the stems discarded, and the caps sliced thin
  • 3/4 lb lean grnd pork
  • 3 x garlic cloves chopped
  • 3 lrg shallots chopped
  • 1 Tbsp. chopped peeled fresh gingerroot
  • 1 lrg carrot shredded
  • 1/3 c. minced fresh coriander
  • 1/3 c. minced fresh mint leaves
  • 1 c. minced mung bean sprouts*
  • 2 Tbsp. soy sauce
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 20 x spring-roll wrappers*
  •     an egg wash made by beating 1 large egg with 1 tsp. water
  •     vegetable oil for deep-frying
  • 1/4 c. soy sauce
  • 1/4 c. fresh lime juice
  • 2 Tbsp. water
  • 2 x garlic cloves chopped and mashed to a paste with 1/2 tsp. salt
  • 2 Tbsp. sugar
  •     a (2-inch) fresh red or possibly green chili, seeded and chopped (wear rubber gloves), or possibly 1/4 tsp. dry warm red pepper flakes, or possibly to taste
  •     scallion brushes for garnish if you like


*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,…

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