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Spring Rolls (Po Pia Thot)
A crunchy appetizer with ground pork or beef, bean thread noodles and shredded vegetables wrapped in spring roll skins, deep-fried, and served with a delicious dipping sauce |
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Ingredients |
1 frozen package of spring roll wrappers 8”by 8” size (thawed)..or Chinese Egg roll wrappers
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| 1 lb of lean ground pork (or ground beef or ground turkey) |
| 1 small bunch of mung bean thread noodles or cellophane noodles (soaked, drained and cut) |
| 3 cups shredded fresh carrots |
| ½ cup dried black fungus (soaked and drained) optional |
| 4 cloves fresh garlic (finely chopped) |
| 1 tsp sugar |
| 1 tbsp fish sauce |
| 2 tbsp soy sauce |
| A few drops of sesame oil |
| Fresh ground pepper |
| 4 cups of vegetable oil |
| 1 egg white |
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| Ingredients for Sauce |
1/3 cup white vinegar, |
¼ cup sugar, |
¼ cup corn syrup |
½ tbsp salt. |
1 serrano chili pepper (chopped) or 1/2 red jalapeno pepper chopped |
| Preparation |
In a mixing bowl add fish sauce, soy sauce, sugar, fresh ground peppers, |
| pre soak cellophane noodles in a bowl of cold water for at least 10 minutes. Drain, then cut noodles into shorter lengths. Add them to the bowl |
| Add in shredded fresh carrots, chopped fresh garlic, |
| Add presoaked and drained dry fungus (optional) |
| Add a few drops of sesame oil. |
| Mix all the ingredients together well |
| Take out one of the peeled spring roll skins and lay it on flat surface |
| Scoop up a spoonful of the filling mixture and lay it out on one corner of the wrapper |
| Fold the wrapper twice to form triangle shape then close both ends and tighten |
| Roll the wrapper to the end and secure the tip with a dab of egg white to make it stick. |
| Set it on a tray. |
| Repeat until you run out of filling. |
| Heat vegetable oil in a deep pan over medium heat. |
| Add spring rolls to the pan and fry both sides until the roll turns golden brown |
| Scoop the rolls up with strainer to drain the oil |
| Set rolls on a paper towel to absorb excess oil. |
| Keep them warm in the oven until they are read to serve. |
| Spicy Sweet and Sour Sauce |
In a saucepan add white vinegar, sugar, corn syrup, and salt |
Cook on low heat about 3 to 4 minutes. |
Let it cool |
Add 1 chopped red Serrano pepper or ½ red jalapeno |
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