03 October, 2011

Fried Spring Rolls

Living in Asia has made me CRAVE fried rolls that I can eat without becoming the world's crabbiest person.  Unfortunately, even rolls made commercially with rice paper seem to always have hidden gluten.  So, I've resorted to making rolls at home to ease my craving.  These are actually pretty easy to do.

1/2 c mushrooms, finely chopped
1/4 c onion, finely chopped
2 small carrots, grated
2 garlic cloves, minced
3 eggs
1 pound ground pork
1 tablespoon fish sauce
1 teaspoon salt
1 teaspoon pepper
24 round rice paper wrappers
1 c vegetable oil
Sweet chili sauce

1. In a bowl mix together mushrooms, onions, carrots, garlic, 2 eggs, pork, fish sauce, salt, and pepper.  This will be your filling for the rolls -- don't worry, the pork and eggs will fully cook when you fry the rolls.

2.  Set-up a prep station.  You will need a bowl with some hot water (used soften the rice papers), your bowl of filling, a wet towel laid out as a work area to make the roll, a plate for completed rolls, and small bowl with that last egg beaten (this is an egg wash egg to seal the rolls closed.

3.  Get to work making your rolls.  Start out with a rice paper, soften it in the hot water then lay out on the towel.  Put a spoon full of filling on the paper and roll it up burrito style, like this is a technique I would imagine they teach at Taco Bell.  Use a little egg wash on the edge to seal up the wrapper and you're set.  Now just 23 more to make!

4.  Fry your rolls up!  I use a large skillet with about 1/2 inch (1 cm) of oil, heat it up, and fry the rolls, making sure to flip them at least once.  It will take about 8 mins.  Drain on paper towels.  Serve up with some chili sauce.  These can also be put in the freezer for a quick snack later.

Variations: You can use shrimp instead of pork, and a mix of different veggies for a vegetarian version.  I usually use whatever I have in my fridge.  You can also experiment with the dipping sauce based on your liking.

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