Vietnamese Imperial Rolls

DIPPING SAUCE

2 tablespoons sugar

1/4 cup warm water

2 tablespoons fish sauce* or soy sauce

1 tablespoon lime juice

1 to 2 garlic cloves, minced

1 tablespoon shredded carrot

1/4 teaspoon crushed red pepper flakes

FILLING

1 (3 3/4-oz.) pkg. cellophane noodles*

4 oz. cooked frozen or canned shrimp

1/2 lb. finely ground pork

3/4 cup shredded carrots

1/2 cup finely chopped green onions

1 garlic clove, minced

1/2 cup fish sauce* or soy sauce

1 egg, beaten

1 teaspoon sugar

1/2 teaspoon pepper

WRAPPERS

16 rice paper rounds**

1 egg white, beaten

Oil for deep frying

 

In small bowl, combine 2 tablespoons sugar and warm water; stir until dissolved. Stir in remaining sauce ingredients; set aside.

 

Soak cellophane noodles as directed on package; cut into 2-inch lengths. Place in medium bowl. If using frozen shrimp, thaw and drain; if using canned shrimp, rinse and drain. Chop shrimp; add to noodles. Add remaining filling ingredients; stir to combine.

Dip 1 rice paper round into shallow pan of water. Place on cooling rack to drain; let stand about 2 minutes to soften. Place 1/4 cup filling in a 4-inch strip across rice paper about 2 inches above bottom. Fold bottom edge over filling; roll once to enclose. Fold in right and left sides. Brush folded sides and top with egg white. Continue to roll up, sealing top edge. Brush all sides again with egg white. Repeat with remaining rice papers and filling.

In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 300°F. Cook egg rolls about 6 minutes, turning occasionally until golden brown and crisp. Drain on paper towels. With serrated knife, cut each roll into 3 pieces. Serve immediately with dipping sauce.