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Thai   -   Spring Rolls (Thai)   adapted from Classic Thai Cuisine

  • 4 Ounces Vermicelli
  • 4 Cloves Garlic
  • 2 Cilantro Root
  • 10 White Peppercorns
  • 1 Dash Salt
  • 2 Tablespoons Oil
  • 4 Ounces Shrimp -- minced
  • 4 Ounces Ground Pork
  • 1/4 Cup Fish Sauce
  • 2 Tablespoons Sugar
  • 1/2 Pound Bean Sprouts
  • 1/4 Cup Fresh Coriander
  • 1/4 Cup Shallots -- sliced
  • 2 Packages Spring Roll Wrappers
  • 1/2 Cup Flour
  • 1/4 Cup Water
  • 3 Quarts Oil -- for deep frying
Directions Soak noodles in warm water for at least 10 milnutes. Drain and cut them into inch long pieces. In mortar & pestle, pound together the garlic, cilantro root, peppercorns and salt.
In wok, heat oil and fry the spice misture until fragrant. Add shrimp, pork and fry for 3 minutes. Add noodles, fish sauce, and sugar.
Place mixture in bowl, allow to cool. Mix in bean sprouts, coriander and shallots. Place 1 Tablespoon of mixture in the center of a wrapper.
Roll up the bottom edge of the wrapper, then fold over the left and right sides. Roll the wrapper up until it has almost reached the top edge. Seal the roll with a paste made from the flour and water. Set aside for 1 hour to allow paste to dry.
Heat oil in wok and fry 4-5 at a time for 5 minutes. Serve immediately.
Serves 12
Time to Make 0:00

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