Ingredients

  • 1 gram dried wood ear mushrooms, Soak 20 min in hot water
  • 175 gram ground fatty pork, from shoulder
  • 55 gram lump crabmeat, picked over
  • 1 egg, lightly beaten
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh ginger, finely grated
  • 1 green onion, finely chopped
  • 2 small garlic clove, finely chopped
  • ¼ teaspoon salt
  • 30 rice paper wedges, Vietnamese
  • 1 egg yolk, lightly beaten
  • 6 cups peanut oil
  • Dipping Sauce
  • 1 tablespoon sugar
  • ¼ cup warm water
  • ¼ cup Asian fish sauce, preferably nuoc mam
  • 2 tablespoon rice vinegar, not seasoned
  • 3 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • 1 clove fresh red thai chile, include seeds, thinly sliced crosswice

Directions

1. Dipping Sauce
2. Stir together sugar and water in a bowl until sugar dissolves. Stir in remaining ingredients and chill, covered, at least 2 hours to allow flavors to develop. Bring to room temperature before serving, about 1 hour. Can be chilled up to 3 days.
3. Rolls Drain mushrooms and rinse thoroughly, then drain again. Trim off and discard any hard parts, then finely chop. You should have about 3 Tablespoons.
4. Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, green onion, garlic and salt in a bowl until combined well.
5. Line a tray with wax paper. Put a double thickness of paper towels ono a work surface and fill a shallow baking pan with warm water. Discard any rice paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minutes, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
6. Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4 inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges.
7. Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will revent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner. Keep rolls 1/2" apart on tray.
8. Heat about 1 inch of oil in a 5-6 quart pot over moderately high heat until it registers 365*F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5-6 minutes. Transfer as fried with a slotted spoon to paper towels to drain. Return oil to 365*F between batches.
9. Rolls can be assembled, not fried, 1 month ahead and frozen on a tray in 1 layer, 1/2 inch apart, about 2 hours, then transferred to an airtight container or sealed plastic bag and kept frozen. Thaw in refrigerator, uncovered, in 1 layer 1/2 inch apart, then pat dry before frying.

Notes
Original serves 10. Annise, Janet & Jan Birthday party 6/4/06.


Categories
Asian, Crab, Hors D'oeuvre, Pork, Spring rolls
Keywords
Crab, Pork, Spring rolls, Asian, Hors D'oeuvre, dipping sauce
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