Thank you, Michael. I have thick skin so getting bit every once in awhile doesnt hurt to bad. Anyway, the recipe is as follows and comes from a chef in California at a restaurant called Lemongrass. Her name is Mai Pham.
Filling:
1 ounce dried bean thread noodles, soaked, drained, and cut into 1/2 inch pieces
2/3 cup yellow onion
2 carrots, grated
3 green onions, thinly sliced
1/2 cup bean sprouts
2 eggs
2 T. fish sauce
1/2 T minced garlic
1/4 t. salt
2 t. sugar
1/2 t. black pepper
1/2 lb. ground chicken
1/2 lb ground pork
Assembling & Frying
2 T. cornstarch
1/3 cup water
15 thin spring roll wrappers
Oil for frying
Cpmbine the noodles, onion, carrots, and green onions in a mixing bowl. Set aside. Beat eggs in a large bowl. mix fish sauce, garlic,salt, sugar, & black pepper. Add the chicken & pork and using a fork, breal up the meat, so it is thoroughly mixed with the seasonings. Add the noodle mixture & mix well. Set aside. Combine cornstarch & water in small saucepan. Bring to a boil over low heat & stir often to prevent sticking. If mixture seems to thick, add more water. This will be the "glue" to seal the edges of the wrapper.
Cut the wrappers in half diagonally. You will have two equal triangles. Starting with the longest side toward you, place about 2 T. of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2" long and 1" wide. Fold the two pointed ends of the wrapper in & roll to enclose. Dab a little cornstarch mix along the edges & seal the roll. Set aside while finishing remaining rolls. To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover rolls. Heat to about 325*. Carefully place the rolls into the oil. Do not crowd the pan. Fry rolls until filling is cooked, about 5-6 minutes on each side, turning often until they are nicely browned & crisp. If they brown to quickly, reduce heat, oil is to hot. Remove from oil and place on paper towel.
Im not going to add the ground chicken, im just using pork. Also, it says you can use dried tree ear mushrooms but im not adding those either (because my kids dont like them). So, if you have any suggestions please let me know. I know getting the technique for rolling them can be tricky but hopefully it wont be to hard. But my original ?, should I cook the pork first? I dont think that you do because it says " Fry until filling is cooked", but I wanted to be sure.
Thanks again.
pom_mom