Thai egg rolls are usually served on New Year’s Eve. Although the Thai use delicate rice paper for their egg rolls, lumpia papers, a thin flour-and-water wrapper, are easier to work with. Look for lumpia in Asian groceries or in the gourmet frozen foods section of your supermarket.
3 black mushrooms
3 1/2 oz. (one half-package) rice noodles or cellophane noodles
1/2 lb. ground pork
1/2 lb. ground beef*
1 c. peeled and shredded carrots
1 c. bean sprouts or 1 c. shredded cabbage
1/2 medium onion, chopped
1 tbsp. fish sauce
1/4 tsp. pepper
1/2 clove garlic, finely chopped
1 tsp. sugar
16-oz. package lumpia, thawed (about 25 wrappers)
1/2 c. vegetable oil
sweet and sour sauce
1. In a small bowl, soak black mushrooms in hot water for 15 minutes. Drain well in a colander and shred, discarding the stems.
2. Soak noodles in hot water according to package directions. Drain and cut into 2-inch lengths.
3. In a large bowl, beat 1 egg well. Add black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic, and sugar. Mix well.
4. Place 1 wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don’t dry out. Roll up.
5. In a large skillet or wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls in oil and fry slowly for about 10 minutes, or until golden brown. Turn and fry other side for 10 minutes. Keep fried rolls warm in a 200° F oven.
6. Cut each egg roll into 4 pieces. Serve hot with individual bowls of sweet and sour sauce.
How to Wrap Egg Rolls:
1. Have ready 1 beaten egg and a pastry brush.
2. Place about 1 1/2 tbsp. of filling mixture just below center of skin.
3. Fold bottom edge over filling.
4. Fold in the two opposite edges so that they overlap.
5. Brush top with beaten egg. Roll up toward top edge and press edge to seal. Repeat with remaining wrappers.
Preparation time: 1 1/2 hours
Makes 25 egg rolls
*For a meatless appetizer, omit the ground pork and ground beef. Keep in mind that, with less filling, you will make fewer egg rolls.