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Spring Rolls

Serves6
Prep0:45
Cooking time0:30
Total1:00
Appetizers & Snacks

Ingredients

Directions

1.

If using dried shiitake mushrooms, SOAK until soft, about one to two hours, before chopping.

2.

SOAK noodles in water about 15 min; when soft, CUT into 2-inch pieces.

3.

PREPARE onion and cilantro; COMBINE all ingredients, except pastry sheets, in a large mixing bowl (make sure that curry paste is well distributed!); MIX thoroughly using hands.

4.

FILL deep fat fryer halfway with vegetable oil; PRE-HEAT oil to 375F.

5.

SEPARATE wrappers one at a time; PLACE 1 generous tablespoon of mixture on corner of wrapper; ROLL up, folding in side corners, butcher paper style; SEAL by moistening final corner.

6.

DEEP FRY (about five at a time) until golden and crispDRAIN on paper towel.

1. May use either regular mushrooms or dried shiitake mushrooms. 2. Mung bean noodles (very thin) are available at an Asian market (we use Lungkow vermicelli)--ususally come in 50 gram bundles, six in a package. 3. May substitute ground pork for ground sirloin. 4. Thai red curry paste is known as kang ped in Thai (we use Mae Ploy brand) 5. Spring roll wrappers are 8-inch squares (we use Spring Home brand TYJ spring roll pastry); follow directions on back of package.

By Amara Surasmith

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 208 Calories; 15g Fat (64.7% calories from fat); 17g Protein; 1g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 601mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.