Main menu:
Recipes
Imperial Rolls
________________________________________________
Number of Servings: 8
INGREDIENTS
2oz bean thread noodles (soaked in warm water for 15 minutes)
1/2 lb ground pork
1/4 lb peeled shrimp (minced)
2 shallots minced
1/2 cup finely diced shiitake mushrooms
1 garlic clove minced
1/2 tsp salt
1 tsp fish sauce
30 rice paper wrappers
peanut oil for deep-frying
1 head leaf lettuce torn into 4 inch square pieces
30 mint leaves
DIRECTIONS
Drain noodles; cut into 2-3 inch lengths. In a bowl, combine pork, shrimp, noodles, shallots, mushrooms, garlic, and salt and fish sauce; blend with a fork. Fill a wide dish with room-temperature water. Dip a rice paper wrapper into water, drip-dry and lay flat. With pointed side toward you, at 1 TBSP filling to center. Roll pointed end snugly over filling, fold sides inward to overlap and continue rolling to seal; repeat to make about 30 rolls. In a deep-fry pan over medium heat, warm 2-3 inches of oil to 350. Fry 2-3 rolls at a time until golden, 3-5 minutes. To eat, place imperial roll in a lettuce leaf with a mint leaf. Wrap lettuce around snugly and dip in Imperial Rolls Dipping Sauce.