Tuesday, July 25, 2006

Vietnamese Spring Rolls

250g lean pork
1/2 carrot
1/8 cup dried black fungus (soak in cold water for at least 20 minutes before use)
4 pieces of dried shitake mushroom (soak in cold water until well rehydrated, takes about 1 hour)
1/2 onion
1 package of spring roll wrappers (or egg roll wrappers)
1/8 cup dried shrimp (soak in cold water for at least 20 minutes before use)
50 g vermicelli (or bean threads; soak in cold water for 30 mins or until well rehydrated)
1/8 cup cilantro leaves
1/2 can of beer (any kind)

1 tsp sugar
1 tbsp fish sauce
1 1/2 tsp salt
1/2 white pepper
1 egg

Sauce: (Mix the following ingredients)
3 tbsp fish sauce
3 tbsp water
1 tbsp white vinegar
1 tbsp lime juice
2 1/2 tbsp sugar
2 tsp garlic (finely chopped)
1 tsp red pepper flakes

1. To make filling, blend pork, carrot, black fungus, mushroom, onion, dried shrimp, cilantro and marinate in a food processor.
2. Add egg and chopped vermicelli to the above mixture. Set aside.
3. Set one piece of spring roll wrapper on a plate. Brush the wrapper with beer. Add about 2 tbsp of the filling onto the wrapper. Make spring roll per instruction on the package. Put the spring rolls in the fridge for 1 hour. 4. Heat oil in a wok. Deep fry the spring rolls using medium heat. Cook until the spring rolls are golden brown. Serve with sauce.

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