Thai Mini Spring Rolls

Ingredients

2 oz bean thread noodles
1/4 tree ears
6 chinese blk mushrooms
1/2 ts black peppercorns
3 garlic
1 tb coriander roots
3/4 lb pork
1/4 lb shrimp
1/4 lb crab meat
1 tb thai fish sauce
2 ts sugar
4 shallots
1 carrot
1/4 bean sprouts
12 rice-paper rounds peanut oil for deep-frying crisp lettuce leaves
1/4 c sugar
1/4 c water
1/2 c wine vinegar
2 tb fish sauce
1/4 chile flakes
2 tb coriander leaves
2 tb peanuts in
2 separate bowls
1 lengths
1 teaspoon sugar
1 cup water in a bowl
1 tablespoon pork mixture
1 wide by
2 long cylinder

Instructions

Immediately increase to high heat or 375F 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 3/4 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.