Thai spring rolls

75 servings

Ingredients

Quantity Ingredient
2 pounds Ground pork
1 Head cabbage, chopped
3 bunches Green onions, chopped
2 Onions, chopped
2 larges Carrots, coarsely grated
8 ounces Thin rice sticks (Thai style rice noodles) 1/2 C. cilantro (Chinese

Directions

"Always a party favorite." - Michael French parsley), chopped and packed 1 Tbsp. garlic powder 4 Tbsp. Mrs. Dash seasoning (Original) 6 Tbsp. Thai fish sauce (Nam Pla) 2-3 Pkg. Simex brand pastry wrappers

Bring ⅔'s large kettle of water to boil. Add cabbage, yellow onion, and green onion white parts. Boil aprox. 5-10 minutes until vegetables start to

become tender, adding green onion green parts during last 2 minutes of boiling. Vegetables should still be semi firm. Drain into a colander.

Rinse in cold water. Squeeze as much liquid as possible from vegetables using a piece of cheesecloth or nylon stocking. Place vegetables in a large

mixing bowl.

Brown ground pork in a skillet. Drain fat. Add to vegetables.

Soak rice sticks in warm water for 20 minutes. Chop into 2 inch lengths. Add to bowl.

Add carrot, garlic, Mrs. Dash, fish sauce and cilantro. Mix.

Fill wrappers and seal with beaten egg and water. Finished roll should be about ¾ - 1 inch in diameter.

Deep-Fry 375 o until golden. Slice in half. Serve with dipping sauce.

Dipping Sauce

¾ Cup Sugar

¼ Cup + 2 Tbsp. Water

¼ Cup + 2 Tbsp. Red Wine Vinegar 1½ Tsp. Chili Paste (Sambal Oelek) Bring sugar and water to a boil. Cook until mixture becomes a thin syrup, about 3 minutes. (A small amount will form a soft ball when dropped into a cup of very cold water). Stir up vinegar and chili paste. Cool.

NOTE: Use rice sticks that are about ½ the thickness of spaghetti.

Yield: about 75 spring rolls

Posted by: Michael W. French - Home Cooking Reposted by: Debbie Carlson (PHHW01A) - Prodigy

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