Oakland House Seaside Resort

Brooksville, Maine

Specialty Recipe

Vietnamese Spring Rolls

Ingredients:

5 dried mushrooms

1/4 cup black fungi, dried

1 cup bean thread noodles

1 pound pork, coarsely ground

1 egg

1/2 cup scallions, thinly sliced

1 cup onion, diced

1 cup carrots, julienned or shredded

2 cups jicama, julienned or shredded

1 Tablespoon sugar

1 Tablespoon fish sauce

1/4 teaspoon salt

1-1/2 teaspoons pepper, coarsely ground

1/2 cup raw shrimp, minced

1/2 cup crab meat

For Wrapping and Frying:

2 cups warm water

2 Tablespoons sugar

1/4 cup cider vinegar

1 pound of 8-inch round rice paper

2 cups vegetable oil

Dipping Sauce:

6 garlic cloves

2 large chili peppers

1 cup water

1/3 cup cider vinegar

1/4 cup sugar

1/3 cup fish sauce

For Serving:

1 pound fine rice noodles

1 head Romaine lettuce

Fresh mint and cilantro

To Make the Filling: Rehydrate dried mushrooms and bean thread noodles for 30 minutes. Squeeze water out of mushrooms, discard the woody stem, and slice. Cut drained bean threads in 1-inch cuts. Combine filling ingredients and mix well.

Wrapping Rolls: In shallow round dish, combine the warm water, sugar, and cider vinegar. Stir to dissolve mixture. Rehydrate rice paper briefly and drain in colander. Don't stack on each other because they will stick. Place filling on paper and roll burrito style. Don't roll too tight because filling will expand.

Deep fry and serve with dipping sauce and lettuce, herbs, and noodles if desired.

Serves: 48.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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