Pork Spring Rolls

Pork Spring Rolls

Ingredients

2 oz Bean thread noodles - (MUNG bean)
1/4 c Dried tree
6 -Dried Chinese blk mushrooms
1/2 ts Whole black peppercorns
3 Garlic cloves
1 tb Fresh coriander roots - (coarsely chopped)
3/4 lb Fresh ground pork
1/4 lb Shrimp -shelled, deveined & chopped
1/4 lb -Fresh crab meat, flaked
1 tb Thai fish sauce
2 ts Sugar
4 Shallots -- finely chopped
1 Carrot -- peeled, grated
1/4 lb Bean sprouts -- tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves - (as an accompaniment)
Fresh mint leaves - (as an accompaniment)

-----THAI SPRING ROLL DIP-----

1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves -(fresh)
2 tb Chopped peanuts

Directions

soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside.
Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.