ORIENTAL SPRING ROLLS
Spring Rolls are a “Dim Sum” type of appetizer and are always a crowd pleaser!
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
ORIENTAL SPRING ROLLS
INGREDIENTS: MAKES 3 DOZEN
INGREDIENTS SPRING ROLLS:
• 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 ginger-root
• 1 large carrot, shredded
• 1/3 cup chopped fresh cilantro
• 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
INGREDIENTS 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
• 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 (procedure follows) for garnish if desired
* Available at Asian markets, some specialty foods shops, and many supermarkets
DIRECTIONS - SPRING ROLLS:
1. In a large bowl combine well the noodles, the mushrooms, the pork, the garlic, the shallots, the ginger root, the carrot, the
coriander, the mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping
the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing
you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border at each end, and brush the
edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from you, roll up the
filling in the wrapper, sealing the roll, using some of the remaining egg wash if necessary. Make more spring rolls with the
remaining filling, wrappers, and egg wash in the same manner, transferring them as they are made to a wax-paper-lined
baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to 375°F. on a deep-fat
thermometer and in it fry the spring rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring
them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled
completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a
preheated 450°F. oven for 10 minutes.
DIRECTIONS - DIPPING SAUCE:
1. In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chiles.
2. Cut the spring rolls diagonally into 1-inch-thick slices if desired. Arrange the spring rolls or slices on a platter with the
dipping sauce and garnish the platter with the scallion brushes.
DIRECTIONS TO MAKE SCALLION BRUSHES
1. Can be prepared in 45 minutes or less but requires additional unattended time.
2. Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts about 1/2 inch
deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a bowl of ice and cold water and
chill them for 2 hours, or until the fringed ends have curled. Drain the scallions well.
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