ingredients
Spring Rolls
Dipping Sauce
directions
Soak cellophane noodles for 20 minutes in hot water. Drain and chop noodles and set aside.
Soak cloud-ear mushrooms for 20 minutes in hot water. Drain and chop mushrooms and set aside.
Beat egg and water together to make egg wash. Set aside.
In a small bowl mix the pork with 1 teaspoon fish sauce, 1 clove minced garlic and 1/2 of egg white. Set aside.
In a separate small bowl mix shrimp with 1 teaspoon fish sauce, 1 clove minced garlic and the other half of the egg white. Set aside.
Soak one sheet of rice paper at a time in hot water for about 10 seconds to soften. Remove and place on a dry tea towel.
Spread approximately 1 tablespoon of pork mixture along edge of rice paper. Add some noodles, cloud ear mushrooms, carrot, and julienned snow peas.
Roll the rice paper over the filling. Fold the sides in toward the middle. Roll rice paper into a cigar shape. Seal the edge with egg wash and place on a paper towel lined tray
Repeat until the pork is used up. Repeat process with shrimp to make shrimp spring rolls. To make vegetarian spring rolls repeat same rolling process but use noodles, mushrooms, carrot, snow peas, daikon, and bamboo shoots as filling.
Heat the oil in a wok until it reaches between 360 and 375 degrees F. Fry the spring rolls in batches for about 4 minutes until crisp and golden. Drain on paper towels.
Combine all dipping sauce ingredients in a small bowl. Wrap spring roll in a piece of Boston lettuce along with a few leaves of cilantro and mint. Serve with dipping sauce.