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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