Imperial Rolls

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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.