A popular appetizer item at any Thai or Vietnamese restaurant. I love the freshness when eaten wrapped in lettuce cups along with some fresh mint, Thai basil and some thinly sliced cucumber. Delicately crispy, feel free to use spring roll or lumpia wrappers, rice paper or won ton pi.
1 large egg, beaten Spring roll wrappers or rice paper wrappers Oil as needed, for frying Garnish: Butter lettuce cups, fresh mint leaves, Thai basil leaves, thinly sliced Japanese cucumber Filling: 1 lb. medium shrimp, peeled, deveined, minced 1 lb. ground pork 6 dried shiitake mushrooms, soaked, stems removed, minced 1 medium red bell pepper, seeded, finely diced ¼ medium heat, won bok, finely chopped 6 stalks green onion, finely chopped 8-10 dried black fungus (wood ears), soaked, drained, finely chopped 1 (8 oz) can water chestnuts, rinsed, drained, chopped 2 tsp. ginger, peeled, grated 2 cloves garlic, minced 3 TB Shaoxing wine 2 TB oyster sauce 2 TB Aloha shoyu 1 tsp. sugar ½ tsp. salt
In a mixing bowl; combine filing ingredients well. In a small mixing bowl; beat egg; set aside. On work surface; place ¼ cup of filling mixture across bottom triangle of wrapper. Brush edges with egg top seal. Pull bottom corner around filling and fold in edges. In a large skillet or fryer; warm oil. Deep fry spring rolls until golden brown. Drain on paper towels.
Serve with favorite dipping sauce. Makes 22-24.