Crispy Spring Rolls
- For the dipping sauce:
- 1 oz vermicelli noodles
- peanut oil
- 1 t fresh ginger root, finely grated
- 2 scallions, finely shredded
- 2 oz carrot, finely shredded
- 2 oz snow peas, shredded
- 1 oz young spinach leaves
- 2 oz fresh bean sprouts
- 1 T fresh mint, finely chopped
- 1 T cilantro, finely chopped
- 2 T soy sauce
- 20-24 spring roll wrappers, each 5" square
- 1 egg white, lightly beaten
- 1/4 C sugar
- 1/4 C rice vinegar
- 2 fresh red chiles, seeded and finely chopped
First make the dipping sauce. Place the sugar and vinegar in a small saucepan with 2 T water. Heat gently, stirring until the sugar dissolves, then boil rapidly until it forms a light syrup. Stir in the chiles and let cool thoroughly.
Soak the noodles according to the package instructions. Rinse and drain well. Using scissors, snip the noodles into short lengths.
Heat a frying pan until hot. Add 1 T oil. Add the ginger adn scallions and stir-fry for 15 seconds. Add the carrot and snow peas adn stir-fry for 2-3 minutes. Add the spinach, bean sprouts, mint, cilantro, soy sauce, and noodles and stir-fry the whole mixture for another minute. Set aside to cool.
Place a spring roll wrapper on the work surface. Put a spoonful of the filling in the middle. Fold the wrapper to encase the filling.
Fold in each side, then roll up tightly Brush the end with beaten egg white to seal. Repeat until all the filling has been used.
Half fill a frying pan or wok with oil and hate to 350°. Deep-fry the spring rolls in batches for 3-4 minutes, until golden and crisp. Drain on paper towels. Serve hot with the sweet chile dipping sauce.