| Egg Rolls Basic Cabbage Chicken & Veg Crab & Pork Indonesia Poh Pia Pumpkin Turon Vegetable Vietnam I Vietnam II Vietnam III Wrappers Lumpia ~ Lumpiang Fried Lumpia Sariwa Shanghai |
| Crab, Pork & Mushroom Spring Rolls ~ A small spring roll that can be used as an hor d'ouerves. These can be made in advance and refrigerated until ready to use. 1 oz rice noodles also know as cellophane noodles 6 shiitake mushrooms, fresh or dried oil for deep-frying 4 green onions, chopped 1 small carrot, grated 1 cup minced pork ¾ cup white crab meat 1 tsp fish sauce 12 spring roll skins - do not use supermarket type...purchase from an Asian or Chinese Market) 2 tbsp cornflour paste ~ directions below salt and pepper to taste 1 iceberg or bib lettuce, separated into leaves 1 bunch fresh mint or basil, coarsely chopped 1 bunch fresh cilantro (coriander leaves), coarsely chopped ½ cucumber, sliced 1. Bring a large saucepan of salted water to a boil, add the noodles and simmer for 6-8 minutes. Drain and cool. Cut the noodles into finger-length pieces. If the mushrooms are dried, soak them in boiling water for 10 minutes, then drain. Slice the mushrooms thin. Discard the stems or save for soup stock. 2. To make the filling, heat 1 tablespoon of oil in a wok or large frying pan, add the green onions, carrot and pork and cook for 6-8 minutes. Remove from heat and add the crab meat, fish sauce and seasoning. Add the noodles and mushrooms then set aside to cool. 3. The spring roll skins should be about 4-inches square, if larger you will have to cut them down. To fill the rolls, brush one skin (wrapper) at a time with the cornstarch paste, then place 1 teaspoon of the filling on the skin. Fold the corner nearest you over the filling, rolling up about 1/3 of the way, then fold in the side corners (tightly, but carefully); continue to roll up into a neat cigar shape. Try not to allow the rolls touch each other at this time. 4. Heat the oil for deep-frying in a wok or deep-fryer until hot (350° F). Fry the spring rolls by adding one-by-one until you have 4-5 in the fryer (try to maintain your temperature). Fry for 6-8 minutes. Set on paper towels to drain. It is important that your temperature is not to hot. 5. To serve, arrange the mint, cilantro, lettuce leaves and cucumber on a serving platter; top with the spring rolls. Cornflour paste mix 4 parts dry cornstarch with 5 parts water until smooth. First mix 2 tablespoons cold water with the cornstarch, then add 3 tablespoons of boiling water to the mixture. Stir until smooth. |
| Fish Sauce Filipino = patis Cambodia = tek tri Thailand = nam pla Vietnam = nouc mam |
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