Thai Spring Rolls
INGREDIENTS
1 tbsp shiitake, minced
3/4 cup onion, minced, squeezed dry
1/2 ea carrot, peeled, coarse grated
1 1/2 ea green onions, sliced thin
1/2 ea egg (whisk a whole egg and discard half)
1 tbsp fish sauce
1 tsp sugar
1 tsp garlic, minced
1/4 tsp ground pepper
1/8 tsp salt
4 oz claw crabmeat, picked
4 oz ground pork
1 tbsp cornstarch
1 1/4 fl oz water
7 ea spring roll wrappers
Directions
Dried Bean Thread Noodles
Soak in hot water for 30 minutes then drain.
Cut noodles into 1/2 inch pieces. It should come out to 2/3cup of chopped noodles.
Prep
Combine bean thread noodles, mushrooms, onions, carrot and green onions. Set aside.
In a separate large mixing bowl, beat egg.
Add fish sauce, sugar, garlic, black pepper, and salt. Then add crabmeat and pork.
Break up meat to thoroughly combine with seasonings.
Add noodle mixture to the crab and pork mixture. Mix well and refrigerate until to ready to use.
In a small saucepan, combine cornstarch and water.
Stir often to prevent sticking and bring to a boil. If it is too thick, add more water.
This is the "glue" to seal the edges of the wrapper.
Assembly
This can be done early and held cold until service
Cut wrappers in half diagonally. You will have two equal-sized triangles.
Starting with the longest side towards you, place about 2T of filling on bottom area of the triangle.
Using your fingers, mold filling into a cylinder 2" long and 1" wide.
Do this by folding the two sides of the wrapper in and roll to enclose.
Dab a little cornstarch mixture along the edges (do not over glue) and seal roll.
Set aside while you finish making remaining rolls. Do not stack them.
Service
Carefully place rolls in a fry basket and drop into a325 degree fryer. Cover with another fry basket.
Fry spring rolls for about 5 minutes until nicely golden brown and crisp.
Remove cooked spring rolls from heat and drain on resting rack.
Serve immediately with dipping sauce.
