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Ingredientes
- 1/2 lb Fresh grnd pork
- 1/4 lb Shrimp or possibly crabmeat --
- Minced
- 10 x Dry Chinese black
- Mushrooms
- 1 ounce Bean threads -- cellophane
- Noodles
- 1 med Onion -- finely minced
- 1 x Carrot -- shredded
- 1/4 lb Bean sprouts
- 1/2 tsp Grnd black pepper
- 1 x To 2 tsp Saltier - than others)
- Or possibly 1/2 teaspoon salt
- 1 tsp Sugar
- 1 c. Lukewarm water
- 12 x Rice papers, quartered or possibly --
- Reg wonton skins
- But the rolls will be a bit
- Heavier
- 6 c. Oil for deep frying
- 48 x Lettuce leaves
- 1 bn Fresh mint -- (a must)
- 1 x Cucumber -- thinly sliced
- Minced peanuts
- Chinese (Thai) chili sauce
- Optional
- Fish sauce(some brands are
Direcciones
- In a medium bowl combine pork and shrimp. Soak mushrooms in hot water for 20 min; remove stems and chop caps. Soak bean threads in hot water for 20 min, then cut into 1-inch lengths. Add in mushrooms, bean threads, onion, carrot, bean sprouts, black pepper, and fish sauce to pork mix; mix well. Set mix aside for 15 min to allow flavors of ingredients to blend. Dilute sugar in lukewarm water. Place rice paper on a flat surface and brush with water till it is pliable. Place 2 teaspoonfuls of filling. Fold the right side over to enclose filling, then fold over left side. Continue to roll, then seal. Heat oil for deep frying to 375xF.
- Deep fry few rolls at a time till crisp and golden, about 15 min. Fry the remaining rolls. Serve by placing a spring roll in a lettuce leaf and top with a mint leaf and cucumber slices. Top with Spring Roll Sauce (see below for recipe), minced peanut, and chili sauce. To eat wrap the edges of the lettuce leaf over the roll and take a bite. It is delicious!
- Spring Roll Sauce - (makes 1 c.)* 1/4 c. sugar* 1/2 c. water* 1/2 c. red wine vinegar* 1 to 2 teaspoon fish sauce - or possibly 1/2 teaspoon salt* 2 to 3 teaspoon grnd red chili peppers (optional)* 1/2 carrot or possibly daikon, shredded*
- 1/4 c. coarsely minced peanuts
- In a small sauce pan combine sugar and water; bring to boil. Reduce heat and simmer for about 10 min or possibly till sugar is dissolved. Remove from heat. Stir in red wine vinegar, fish sauce, and red chili peppers. Pour sauce into serving bowl. Chill, then top with carrots and sprinkle with peanuts before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 203 | |
| Calories from Fat 144 | 71% |
| Total Fat 16.19g | 20% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.28g | |
| Cholesterol 28mg | 9% |
| Sodium 53mg | 2% |
| Potassium 184mg | 5% |
| Total Carbs 8.24g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.0g | 1% |
| Protein 6.55g | 10% |
