Ingredients: |
Ingredients: 2 oz. rice noodles
4 eggs, beaten
1 onion, chopped
2 oz. shitake mushrooms, stems removed
4 oz. baby shrimp
2 tbs. vegetable oil
1 carrot, shredded
2 oz. crabmeat
3 oz. bean sprouts
2 pinches black pepper
1 tbs. soy sauce
3 tbs. fish sauce
1 clove garlic, minced
20 spring roll wrappers
vegetable oil for frying
NAM PLA PRIG - sauce for spring rolls
2 cloves garlic, minced
1 tsp. crushed red pepper
4 tbs. sugar
2 tbs. fresh lime or fresh lemon juice
4 tbs. fish sauce
2 tbs. water
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Directions: |
Directions:Soak rice noodles in warm water for about 30 minutes, then cut into approximately 2 inch pieces. Chop onion, carrot, mushroom in food processor. Mince shrimp and crab meat. Add all ingredients into large bowl and mix well. Beat 1 egg and put aside. Preheat electric fry pan, wok, or large fry pan to about 375 ºF. take wrappers, one at a time (keep moist), and place about 2 oz. of mix onto wrap and roll one edge of wrap over mix, fold each edge over and continue rolling wrap tightly. Before sealing roll, brush edge with egg to help sealing wrap. Continue with rest of wraps. Place several rolls in heated oil and brown on each side, about 5-6 minutes per side.
Nam Pla Prig.
Combine all ingredients in small bowl and whisk until sugar is dissolved.
(If sauce is too salty, add more water, a tablespoon at a time, until desired taste).
Serve at room temperature in individual bowls. Will keep in the fridge for about 2 weeks. Makes about 1/2 cup. |
This recipe for Spring Rolls is from