1 package EggRoll wrappers
2 Tbsp flour
Vegetable oil for frying
Thai sweet chili sauce for dipping
2 portabello mushrooms chopped
Handful porcini mushrooms chopped
1 bag of shitake dehydrated mushrooms (rehydrated in warm water)
Half package of cellophone noodles (thin stringy ones are best)
2 Tbsp vegetable oil
2 cloves garlic, chopped
½ tsp dried chili flakes
5 ounces ground pork
8 ounces ground venison
2 ounces cooked shrimp, chopped
2 tablespoons fish sauce (nam pla)
1 tsp sugar
1 carrot, grated
2 ounces drained bamboo shoots (buy the chopped canned variety)
1 c beansprouts
2 scallions finely chopped
1 tbsp chopped fresh cilantro
1. Make the filling. Drain the soaked mushrooms and chop. Chop other mushrooms, discard stems.
2. Place the noodles in a large bowl and cover with boiling water, soak for 10 minutes. Drain the noodles and snip them into 2 inch lengths.
3. Heat oil in wok, add the garlic and chili flakes and stir-fry for 30 seconds. Transfer to a plate, add the pork and venison to pan, stirring until browned.
4. Add then noodles, mushrooms and shrimp. Stir in fish sauce and sugar, then add pepper to taste.
5. Tip noodle mixture into a bowl and stir in the carrot, bamboo shoots, beansprouts, scallions and chopped cilantro together with reserved chili mixture.
6. Unwrap the egg roll wrappers. Cover them with a dampened dish towel while you are making the rolls, so that they do not dry out. Put the flour in a small bowl and stir in water to make a paste. Place a spoonful of filling in the center of a wrapper.
7. Turn the bottom edge over to cover the filling. Fold in left and right sides. Roll the wrapper up almost to the top then brush the top edge with the flour paste and seal.
8. Heat the oil in wok . Fry the rolls a few at a time, until crisp and golden brown. Drain on paper towels or rack.