Thai Spring Rolls

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 lbs. ground pork
1 head cabbage, chopped
3 bunches green onions, chopped
2 onions, chopped
2 lg. carrots, coarsely grated
8 oz. thin rice sticks (Thai-style rice noodles)
1/2 cup chopped and packed cilantro (Chinese parsley)
1 tbsp. garlic powder
4 tbsp. Mrs. Dash seasoning (original)
6 tbsp. Thai fish sauce (Nam Pla)
2 to 3 pkg. Simex brand pastry wrappers

Dipping sauce:
3/4 cup sugar
1/4 cup plus 2 tbsp. water
1/4 cup plus 2 tbsp. red wine vinegar
1-1/2 tsp. chili paste (Sambal Oelek)

INSTRUCTIONS

Bring two-thirds large kettle of water to boil. Add cabbage, yellow onion, and green onion white parts. Boil approximately 5 to 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 3/4 to 1 inch in diameter. Deep-fry at 375°F until golden. Slice in half. Serve with dipping sauce.

Dipping sauce:
Bring sugar and water to a boil. Cook until mixture becomes a thin syrup, approximately 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.

CHEF COMMENTS

Always a party favorite.

Use rice sticks that are about 1/2 the thickness of spaghetti.

Yield: approximately 75 spring rolls.

Tagged: asian, springrolls add tags