Thai Mini Spring Rolls

Ingredients

14 gr bean thread noodles
1/4 tree ears
6 chinese blk mushrooms
1 gr black peppercorns
3 garlic
6 gr coriander roots
190 gr pork
60 gr shrimp
65 gr crab meat
16 ml thai fish sauce
8 gr sugar
4 shallots
1 carrot
1/4 bean sprouts
12 rice-paper rounds peanut oil for deep-frying crisp lettuce leaves
50 gr sugar
60 ml water
120 ml wine vinegar
30 ml fish sauce
1/4 chile flakes
12 gr coriander leaves
26 gr peanuts in
2 separate bowls
1 lengths
4 gr sugar
240 ml water in a bowl
8 gr pork mixture
1 wide by
2 long cylinder

Instructions

Immediately increase to high heat or 190ºC and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip. THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 0.75 cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with sauce.