Spring Rolls With Soy-ginger Dipping Sauce

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

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)

Recipe

• 1 cook noodles in pot of boiling water until tender, about 1 minute.
• 2 drain. rinse with cold water.
• 3 drain well.
• 4 coarsely chop.
• 5 place noodles in bowl. mix in next 7 ingredients.
• 6 season with salt and pepper.
• 7 place 1 egg roll wrapper on work surface.
• 8 place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper.
• 9 fold bottom of wrapper over filling, then fold in sides of wrapper over filling.
• 10 brush top edge of wrapper with egg.
• 11 roll up tightly, pressing to seal edge.
• 12 repeat with remaining wrappers and shrimp mixture. (can be made 6 hours ahead. cover; chill.).
• 13 pour oil into heavy large pot to depth of 3 inches.
• 14 heat to 350°f
• 15 working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes.
• 16 drain on paper towels.
• 17 serve with sauce.
• 18 to make soy-ginger dipping sauce:.
• 19 whisk all ingredients in bowl to blend. makes about 1 cup.