Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Ground pork 2 lg Carrots, coarsely grated
1 Head cabbage, chopped 8 oz Thin rice sticks (Thai style
3 bn Green onions, chopped -rice noodles) 1/2 C.
2 Onions, chopped -cilantro (Chinese

"Always a party favorite." - Michael French

parsley), chopped and packed 1 Tbsp. garlic powder 4 Tbsp. Mrs. Dash
seasoning (Original) 6 Tbsp. Thai fish sauce (Nam Pla) 2-3 Pkg. Simex
brand pastry wrappers

Bring 2/3's large kettle of water to boil. Add cabbage, yellow
onion, and green onion white parts. Boil aprox. 5-10 minutes until
vegetables start to
become tender, adding green onion green parts during last 2 minutes of
boiling. Vegetables should still be semi firm. Drain into a colander.
Rinse in cold water. Squeeze as much liquid as possible from
vegetables using a piece of cheesecloth or nylon stocking. Place
vegetables in a large
mixing bowl.

Brown ground pork in a skillet. Drain fat. Add to vegetables.

Soak rice sticks in warm water for 20 minutes. Chop into 2 inch
lengths. Add to bowl.

Add carrot, garlic, Mrs. Dash, fish sauce and cilantro. Mix.

Fill wrappers and seal with beaten egg and water. Finished roll
should be about 3/4 - 1 inch in diameter.

Deep-Fry 375 o until golden. Slice in half. Serve with dipping
sauce.

Dipping Sauce

3/4 Cup Sugar
1/4 Cup + 2 Tbsp. Water
1/4 Cup + 2 Tbsp. Red Wine Vinegar
1 1/2 Tsp. Chili Paste (Sambal Oelek)

Bring sugar and water to a boil. Cook until mixture becomes a thin
syrup, about 3 minutes. (A small amount will form a soft ball when
dropped into a cup of very cold water). Stir up vinegar and chili
paste. Cool.

NOTE: Use rice sticks that are about 1/2 the thickness of
spaghetti.

Yield: about 75 spring rolls

Posted by: Michael W. French - Home Cooking Reposted by: Debbie
Carlson (PHHW01A) - Prodigy

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