VIETNAMESE IMPERIAL ROLLS

"Although the egg roll originated in China, almost every Asian country has a version. The rice paper wrapping on these Vietnamese rolls makes them the crispiest and one of the very best."

FOR THE 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
FOR THE 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
FOR THE WRAPPERS:
16 rice paper rounds*
1 egg white, beaten
Oil for deep frying

TO PREPARE THE DIPPING SAUCE:
In small bowl, combine 2 tablespoons sugar and warm water; stir until dissolved. Stir in remaining sauce ingredients; set aside.

TO PREPARE THE FIILLING:
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.

TO PREPARE THE ROLLS:
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 no 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 frying or heavy saucepan, heat 2 or 3 inches oil to 300 degrees F. Cook egg rolls about 6 minutes, turning occasionally until golden brown and crisp. Drain on paper towels.

TO SERVE:
With serrated knife, cut each roll into 3 pieces. Serve immediately with dipping sauce.

TO MAKE AHEAD:
Rolls can be cooled, covered and refrigerated or frozen. To reheat, thaw if frozen. Heat uncovered at 350 degrees F for 10 minutes or until thoroughly heated.

*Fish sauce and cellophane noodles or bean threads are available in ethnic foods sections of many supermarkets as well as Oriental grocery stores.

**Rice paper rounds are available at Oriental grocery stores.

Makes 48 appetizers
From: Recipelink.com
Source: Recipe booklet: Everyone's Favorite Foods, Pillsbury Classic Cookbooks #85, 1988