Egg Rolls: Imperial Rolls

posted by bingham 07-20-100 7:11 PM

from the Williams & Sonoma Kitchen
Imperial Rolls

2 oz. Bean thread noodles, soaked in warm water for 15 minutes
1/2 lb. ground pork
1/4 lb. Peeled shrimp, minced
2 shallots, minces
1/2 cup finely diced shiitake mushrooms
1 garlic clove, minces
1/2tsp. Salt
1 tsp. Fish sauce
30 rice paper wrappers (you can use egg roll or wonton skins)
Peanut oil for deep-frying
1 head of leaf lettuce, torn into 4" sq. pieces
30 mint leaves

Drain noodles; cut into 2"-3" lengths. IN a bowl, combine pork, shrimp, noodles, shallots, mushrooms, garlic, 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 a pointed side toward you, add 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" oil to 350 degrees. Fry 2-3 rolls at a time until golden, 3-5 minutes.

To Serve: Place imperial roll in lettuce leaf with a mint leaf; wrap lettuce around snugly and dip in vinegar sauce. Serves 6-8.

Vinegar Sauce:
2 TSBP. Fish sauce
2 TSBP. Rice wine vinegar
Juice of 1 lime
1 tsp. Sugar
1/2 tsp. Minces garlic

In a bowl, combine fish sauce, vinegar, lime juice, sugar and garlic; whisk until sugar is dissolved.

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