Yield: ten rolls
- 1/2 c. dried Chinese mushrooms, soaked, squeezed, chopped fine
- 1/2 c. crabmeat, cleaned
- 3/4 c. raw shrimp, peeled, de-veined, chopped fine
- 1 c. lean pork, chopped fine
- 1 tsp. fresh garlic, chopped fine
- 1 tsp. fresh ginger, chopped fine
- 2 each scallions, chopped fine
- 1 Tbsp. fish sauce
- 1 tsp. ground black pepper
- 1/4 c. granulated sugar
- 1 qt. very warm water
- 10 each rice paper disks
- 1 qt. peanut or salad oil
Step 1 procedure:
- Thoroughly combine the Step 1 ingredients until they form a sticky, solid mass. Keep them refrigerated until ready to use.
Step 2 procedure:
- Dissolve the sugar in the water. Working one at a time, place the rice paper into the water for about 20 seconds, or until it softens and is very pliable to the touch with no hard sections.
- Lay the paper on a clean work area and place a quarter-cup portion of the meat mixture, shaped like a sausage, on the center of the bottom third of the paper. Fold over the outer edges of the soft rice paper and roll up the paper around the meat, laying it seam side down on a sheet pan. Repeat this step until all the meat is used.
Step 3 procedure:
- Heat the oil in a deep saucepot (until it sizzles when you touch one of the rolls to the fat) or a home deep fryer to 375°. Gently lower the rolls 2 or 3 at a time into the oil and fry them until they are deep golden brown and floating.
- Remove to absorbent paper and hold in a warm oven while you complete the frying.
- Serve with dipping sauce of your choice.