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