Rice Paper Spring Rolls & Sauce
Instructions
To Make Dipping Sauces:
Combine all ingredients for each sauce in separate bowls. Mix thoroughly. Allow for flavors to blend while you are making the spring rolls.
To Make Spring Rolls:
Soak the bean thread noodles in hot water until soft, about 10 minutes. Drain and set aside. At the same time, soak the mushrooms in hot water until soft, about 10 or 15 minutes. Remove the mushrooms and squeeze out the excess water.
Roughly chop the noodles into 1/2 inch lengths. Place them in a medium mixing bowl. Chop the mushrooms and shrimp into small pieces and add them to the bowl. Add the remaining filling ingredients to the bowl and mix thoroughly with your hands until well blended.
If Using Rice Paper Wrappers, brush about 3 of them at a time with water or beer and place them on a plate large enough to hold them. Cover with a damp towel. In about 2 minutes, check to see if any of the wrappers have become soft and pliable. If they are at all brittle, let them continue to rest, brushing again with liquid if necessary. To fill a softened wrapper, spread it out on a flat surface. Spoon enough filling along the lower area of the wrapper to make a thick cylinder. Fold the bottom piece over the cylinder, roll up one turn, then fold the sides in. Brush the top of the wrapper with beaten egg and roll the cylinder all the way up, sealing the edges in and the wrapper shut. Set aside, seam-side down, while you make the other spring rolls.
If Using Egg Roll Wrappers, place the square with the bottom corner pointing at you. Place a small amount of filling in the lower third to form a cylinder. Fold over the bottom corner of the wrapper, roll up one turn, then fold in the sides. Dip your finger in water and run it along the upper edge. Roll up the cylinder, sealing the edges in and the seam shut. Set aside, seam-side down, while you make the other spring rolls.
In a deep sided wok or pan, heat enough oil to come up 1/2 the depth of the spring rolls. The oil should be about 350 degrees, or hot enough to fry the spring rolls inside and out in roughly 5 minutes. Do not crowd the rolls in the pan. Cook only about 5 or 6 at a time, turning them over as each side becomes golden brown. Drain the spring rolls on paper towels.
Serve the spring rolls hot with one or both of the dipping sauces. The rice paper spring rolls taste best eaten if Vietnamese style, by wrapping each one in a fresh lettuce leaf and then dipping into the sauce.
