Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 tablespoons tree ear mushrooms

  3. 1 cup soaked -- roughly chopped

  4. thread noodles

  5. 1 pound ground pork

  6. 1/2 pound chopped shrimp or crabmeat

  7. 1 tablespoon fish sauce

  8. 1 teaspoon salt and pepper -- (white)

  9. 2 garlic cloves -- chopped

  10. 1/4 cup chopped red onion and -- chives

  11. 8 rounds rice paper

  12. beer

  13. mint -- basil and coriander

  14. lettuce leaves

  15. cucumber slices

  16. --dipping sauce--

  17. 1/4 cup minced garlic

  18. 1/2 cup fish sauce

  19. 1/3 cup lime juice

  20. 1 tablespoon sugar

  21. 1 teaspoon sa-te oil

Instructions Jump to Ingredients ↑

  1. Soak tree ears, set aside bean thread noodles. Chop pork to a finer consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper, garlic, onions and chives. Drain and dry the tree ears and add them. Add the bean thread noodles and blend thoroughly kneading with the hands.

  2. Brush the rice paper on each side with the beer and set aside.

  3. Cover with a cloth as you work. They take a minute or two to soften.

  4. Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until golden. Serve with lettuce leaves, garnishes and dip sauce.

  5. This is from the "Art of Asian Cooking" by Bruce Cost. I was fortunate to have taken classes from him in Berkeley.


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