Thai Spring Rolls
appetizers, chinese, groundmeat
1 always a party favorite. -
1 michael french
2 lbs. ground pork 1 head cabbage, chopped 3 bunches green onions, chopped 2 onions, chopped 2 large carrots, coarsely grated 8 oz. thin rice sticks (Thai style rice noodles) 1/2 C. cilantro (Chinese parsley), chopped and packed 1 Tbsp. garlic powder 4 Tbsp. Mrs. Dash seasoning (Original) 6 Tbsp. Thai fish sauce (Nam Pla) 2-3 Pkg. Simex brand pastry wrappers
Bring 2/3's large kettle of water to boil. Add cabbage, yellow onion, and green onion white parts. Boil aprox. 5-10 minutes until vegetables start to become tender, adding green onion green parts during last 2 minutes of boiling. Vegetables should still be semi firm. Drain into a colander. Rinse in cold water. Squeeze as much liquid as possible from vegetables using a piece of cheesecloth or nylon stocking. Place vegetables in a large mixing bowl.
Brown ground pork in a skillet. Drain fat. Add to vegetables.
Soak rice sticks in warm water for 20 minutes. Chop into 2 inch lengths. Add to bowl.
Add carrot, garlic, Mrs. Dash, fish sauce and cilantro. Mix.
Fill wrappers and seal with beaten egg and water. Finished roll should be about 3/4 - 1 inch in diameter.
Deep-Fry 375o until golden. Slice in half. Serve with dipping sauce.
Dipping Sauce
3/4 Cup Sugar 1/4 Cup + 2 Tbsp. Water 1/4 Cup + 2 Tbsp. Red Wine Vinegar 1 1/2 Tsp. Chili Paste (Sambal Oelek)
Bring sugar and water to a boil. Cook until mixture becomes a thin syrup, about 3 minutes. (A small amount will form a soft ball when dropped into a cup of very cold water). Stir up vinegar and chili paste. Cool.
NOTE: Use rice sticks that are about 1/2 the thickness of spaghetti.
Yield: about 75 spring rolls
Posted by: Michael W. French - Home Cooking Reposted by: Debbie Carlson (PHHW01A) - Prodigy
Yield: 1 servings