California Spring Roll Filling

Spring Roll Filling
Yield
15each
Yield
15each
Spring Roll Filling
Yield
15each
Yield
15each
Ingredients
  • 1/2ounce bean thread (cellophane) noodles
  • 2cups water
  • 1tablespoon sugar
  • 1/2 pound shrimp 21-24cooked and chopped small
  • 6 ounces ground porkcooked and seasoned
  • 2tsp minced lemongrass (core only)
  • 2tsp minced garlic
  • 1tablespoon minced shallot
  • 1tablespoon chopped cilantro
  • 2 teaspoons fresh ground black pepper
  • 2tablespoons fish sauce
  • 15each won ton or spring roll pastry
Yield:
Instructions
  1. Cook the rice noodles: a. Place the noodles in a sauce pot with boiling water and cook until tender. b. Strain noodles and rinse under cold water. shake to remove as much water as possible c. chop the noodles into rough 1" lengths.
  2. Next, chop shrimp in 1/4" dice pieces. To make the filling: combine the cooked shrimp and pork along with noodles, lemongrass, garlic, shallot, cilantro, pepper, 1 tablespoon sugar, fish sauce, and a good pinch of salt in a bowl. Mix ingredients well and knead like bread to a firm and compact mixture. Check the seasoning by poaching a small amount of mixture in simmering water. Adjust if necessary.
  3. Make the Spring Rolls: a. Prepare a half-sheet tray with parchment paper. Have ready a clean, damp kitchen towel and a pastry brush. b. Place 3 wrappers on a work surface. c. Brush the wrappers on both sides with sugar water d. Place about 2-3 tablespoons filling in a horizontal row across the bottom of each wrapper. e. Fold the bottom edge of each paper over the filling, fold in the sides of the paper, and roll up the spring roll. g. Place the spring rolls on the lined sheet tray and cover with the damp towel. Don't allow the rolls to touch each other. h. Repeat with remaining rolls
  4. To Cook: Heat oil to about 325 degrees in a sauce pot or dutch oven. Fry the spring rolls about 2-3 minutes until golden and cooked through.