Friday, November 20, 2009

Imperial Rolls


- 1 package rice paper wrappers round shaped
- 1 lb ground pork or chicken (lean pork is best)
- 1/2 cup onion, chopped
- 1/4 teaspoon ground black pepper
- 1/3 teaspoon salt
- 1 teaspoon sugar
- 1 carrot, shredded
- 1 egg
- 1 ounce bean thread noodles (soaked in hot water for 15 minutes to soften )
- 2 dried mushrooms (soaked in warm water for about 15 minutes)
- 1 tablespoon fish sauce

Oil for deep-frying


Drain the mushrooms and noodles. Chop - the noodles
should be chopped into approximately 2-inch lengths.

Mix the filling ingredients together.

Dip the rice paper wrappers in warm water. (Alternately,
you can use a pastry brush dipped in water to dampen the
wrappers). Lay out on a flat counter or on a towel.

Spoon about two heaping tablespoons of filling onto the
bottom section of the wrapper. Roll the bottom edge over
the filling. Fold the two sides over the filling, and then
roll up. Repeat with the other wrappers.

Pour about 2 inches of oil into the wok. Deep-fry the wrappers
a few at a time, carefully sliding them into the wok so the
oil doesn't splatter. Deep-fry until light brown. Drain the
rolls on a tempura rack if you have one, and then place on
paper towels or a towel. To serve, cut the rolls crosswise
into serving size pieces, or serve wrapped in lettuce or
cilantro leaves. Serve with dipping sauce (sweet
and sour fish sauce).

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