Thai Jumbo Spring Rolls |
Serves : 8
Ingredients :
3 ounces bean-thread vermicelli
6 dried black mushrooms, soaked in cold water for 25 minutes
4 ounces firm tofu (bean curd)
1 cup finely shredded bamboo shoots
1/2 cup finely shredded carrot
1/2 cup finely shredded jicama or celery
3/4 cup fresh bean sprouts, pods and roots removed
1/4 cup loosely packed cilantro (Chinese parsley) leaves
1/3 cup shredded scallion
8 large spring roll wrappers
2 quarts oil for deep-frying
3 tablespoons nam pla (Thai fish sauce)
1/3 teaspoon white pepper
1 tablespoon minced garlic
For dipping :
sweet and sour sauce
hoisin sauce
sweet or hot chili sauce
nam pla (Thai fish sauce)
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Method :
- Soak the vermicelli in hot water for 15 minutes. Pour into a fine strainer to drain. Drain the mushrooms, squeeze out excess water, remove the stems, and cut the caps into fine shreds. Slice the tofu thin, then stack the slices and cut them into very fine shreds. Prepare the vegetables and combine in a mixing bowl, adding the cilantro and scallion.
- Separate the spring roll wrappers and cover with a damp kitchen towel. Heat the oil to 360°F.
- Cut the vermicelli into 11/2 inch pieces and add to the vegetables along with the tofu, fish sauce, pepper and garlic. Mix thoroughly.
- Position the wrapper diagonally in front of you and place a portion of the filling on each wrapper, slightly above the center. Fold the top point over the filling and press to form a sausage shape. Fold in the two sides, then roll toward you. Moisten the remaining point of the wrapper with water and fold onto the roll, squeezing gently to make it adhere.
- Fry the rolls, three or four at a time, for about 4 minutes, until golden brown and cooked through. Drain on absorbent paper before serving hot with the dumpling sauces.
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