Spring Rolls & Hot Sauce
Sauce: combine all ingredients in a saucepan, stirring to dissolve sugar. Simmer for 15 mnutes. Set aside. (Make this first so it's cooled down by the time the spring rolls are done.)
Filling: soak mushrooms in warm water for 30 minutes, drain, and finely chop. Soak noodles in warm water to soften for about 20 minutes, drain, and cut into 1" lengths. Finely chop shrimp. Combine all filling ingredients in a large bowl, mixing to blend thoroughly.
Rolls: place 2 T filling in the center of each eggroll wrapper. Press down to flatten and fold in sides to cover filling. Roll up, from one of the short edges. Run your finger under the faucet and press it along the edges of the wraps to seal them.
Frying: Heat oil to 350 in large skillet or wok. Fry rolls in batches for 7-8 minutes, till golden brown. Drain on paper towels. Serve accompanied with Hot Dipping Sauce.
Tips & Glossary
Southeast Asian cuisine seeks a balance of hot, sour, sweet, and salty—all in a single dish. Adjust to suit your taste perferences.
Fish Sauce: a liquid made of fermented anchovies and bottled (like soy sauce).
Galanga: a root related to ginger though with deeper tones of citrus and pine. Tough to slice...use a sharp knife. (If galanga is not to be found, use ginger root.)
Lemon Grass: tall, stalky, critus-flavored grass. Prior to cooking, pound or crush gently to release flavor.
Rice Sticks: aka rice noodles or vermicelli; thin dried noodles from rice flour. Soak before using, about 1 hour, or less, (depending on how soft or chewy you like your noodles.)
Shrimp Paste: fermented, ground shrimp. It carries a pungent aroma but is essential in cooking.
Tamarind: tropical tree grown in Africa and Asia; its fruit pulp is used as souring agent. It’s also found in Worcestershire sauce and some ketchup.
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