Saturday, July 22, 2006

Popia Thot (Thai Spring Rolls with Dipping Sauce)

I absolutely love eggrolls/spring rolls.  I may like them more than the actual Chinese/Thai food.  Okay, I DO like them more than the actual Chinese/Thai food.  They're a wonderful little package: crispy shell, warm and flavorful meat and veggie interior.  And with the right dipping sauce, they near perfection.  And no, I do not mean the neon duck sauce that comes in plastic pouches.  Didn't your mama tell you that you shouldn't eat things that glow in the dark?

Popia Thot (Thai Spring Rolls with Dipping Sauce)

1 package Spring Home spring roll wrappers
1 (1.3-ounce) bundle mung bean noodles
⅓ pound ground pork
10 shrimp, uncooked, shelled and deveined
2 large eggs
½ cup cabbage, finely shredded
½ cup onion, finely chopped
1 teaspoon garlic powder
½ teaspoon ground white pepper
1 tablespoon granulated sugar
2 tablespoons soy sauce
1 tablespoon cilantro, finely chopped
1 tablespoon green onion, finely chopped
½ teaspoon sesame oil
3 tablespoons cornstarch
Oil for frying

Soak the mung bean noodles in water for 15 minutes or until soft. Drain the noodles and snip into short lengths with a pair of scissors.

Mix together the pork, shrimp, one egg, and next 11 ingredients. Add the noodles and mix well.

Let the spring roll wrappers sit at room temperature for at least 30 minutes before stuffing. Spread a wrapper on a flat surface. Spoon filling in the center. Fold one corner over the filling, fold in the sides, and roll up to the remaining corner. Beat remaining egg and use to seal the roll. Repeat until all the filling is used.

Heat oil in a fryer to 365°F. Fry the rolls for 10 to 15 minutes or until golden brown. The rolls will float when they are done.

If not frying the rolls immediately, dust them with cornstarch and cover with plastic wrap. Refrigerate.

Makes about 20 rolls

Dipping Sauce
¾ cup water
2 teaspoons cornstarch
⅓ cup seasoned rice vinegar
1½ tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes

Whisk all ingredients together in a saucepan. Bring mixture to a boil, whisking until it thickens slightly. Remove from the heat and let cool.

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