Spring Rolls With Soy-Ginger Dipping Sauce

Name: Spring Rolls With Soy-Ginger Dipping Sauce
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 16 spring rolls
Ingredients: 2 ounces dried mai fun noodles; 12 ounces cooked shrimp, Chopped; 1 cup green cabbage, Finely Chopped; 1/2 cup carrot, Peeled And Chopped; 1/2 cup green onion, Chopped; 1/2 cup bean sprouts, Chopped; 1/4 cup red bell pepper, Finely Chopped; 2 teaspoons fish sauce; 16 egg roll wraps; 1 large egg; vegetable oil, For Frying; 1/2 cup soy sauce; 1/4 cup mirin; 1/4 cup rice vinegar; 2 green onions, Finely Chopped; 4 teaspoons ginger, Minced; 3/4 teaspoon hon dashi (Japanese bonito-type soup stock granules)

Submitted by lazyme

"This was in the RSVP section of Bon Appetit magazine. From Flying Fish Restaurant; Seattle, Washington."

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Ready In:: 26mins
Ingredients:: 17
Yields:: 16 spring rolls

ingredients

2 ounces dried mai fun noodles
12 ounces cooked shrimp, Chopped
1 cup green cabbage, Finely Chopped
¹⁄₂ cup carrot, Peeled And Chopped
¹⁄₂ cup green onion, Chopped
¹⁄₂ cup bean sprouts, Chopped
¹⁄₄ cup red bell pepper, Finely Chopped
2 teaspoons fish sauce
16 egg roll wraps
1 large egg
vegetable oil, For Frying
For Soy-Ginger Dipping Sauce
¹⁄₂ cup soy sauce
¹⁄₄ cup mirin
¹⁄₄ cup rice vinegar
2 green onions, Finely Chopped
4 teaspoons ginger, Minced
³⁄₄ teaspoon hon dashi (Japanese bonito-type soup stock granules)

directions

Cook noodles in pot of boiling water until tender, about 1 minute.
Drain. Rinse with cold water.
Drain well.
Coarsely chop.
Place noodles in bowl. Mix in next 7 ingredients.
Season with salt and pepper.
Place 1 egg roll wrapper on work surface.
Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper.
Fold bottom of wrapper over filling, then fold in sides of wrapper over filling.
Brush top edge of wrapper with egg.
Roll up tightly, pressing to seal edge.
Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.).
Pour oil into heavy large pot to depth of 3 inches.
Heat to 350°F
Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes.
Drain on paper towels.
Serve with sauce.
To make soy-ginger dipping sauce:
Whisk all ingredients in bowl to blend. Makes about 1 cup.

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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