Asian Spring Rolls

Ingredients

  • 2 ounces 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 to cover for 20 minutes, rinsed, squeezed dry, the stems discarded, and the caps sliced thin
  • 3/4 pound lean ground pork
  • 3 garlic cloves, minced
  • 3 large shallots, minced
  • 1 tablespoon minced peeled fresh gingerroot
  • 1 large carrot, shredded
  • 1/3 cup chopped fresh coriander
  • 1/3 cup chopped fresh mint leaves
  • 1 cup chopped mung bean sprouts*
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 20 spring-roll wrappers*
  • an egg wash made by beating 1 large egg with 1 teaspoon water
  • vegetable oil for deep-frying

  • For the dipping sauce:
    • 1/4 cup soy sauce
    • 1/4 cup fresh lime juice
    • 2 tablespoons water
    • 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
    • 2 tablespoons sugar
    • 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

    Description

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