special vietnam crispy rolls

we go to one particular local vietnamese soup shop for the #21, but also a delicious roll we haven't found anywhere else. i saw this recipe, thought it looked pretty close, and gave it a whirl! 

they did turn out beautifully, and were so tasty. 

the leftover rolls were delicious reheated in the toaster oven.
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it took me a few to figure out the rolling technique;

the first few were not really rollish...or beautiful!

i'm sending this one out to jill,

who nimbly rolls acres of happy hour treats for the extended clan,

has a love of spectacular and simple food,

and can find taro root nearby!

Crispy Roll with Salad Wrap

from culinary vietnam by daniel hoyer
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in a large bowl whisk together:

1 egg

2 T fish sauce

1 T sugar

1/4 t salt

1 clove garlic, minced

1/2 t ground pepper

stir in:

11/2 ounces bean thread noodle

(usually 1 bundle)

which has been soaked in hot water for 20 minutes,

drained, and cut into 1 inch pieces,

5-6 shiitake mushrooms

(soaked in hot water 'til plump, and minced),

1/4 C minced scallions

1/2 C minced white onion

1/2 C grated taro root

4 oz cooked shrimp, chopped

4 oz cooked crabmeat

1/2 pound cooked crumbled ground pork

1/4  C shredded carrots

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prepare the rice paper wrappers by:

mixing the 2 litres warm water with 3 T sugar

in a large flattish bottomed bowl.

lay a smooth towel on the counter, dip a rice paper wrap into the

water for a few seconds, drain well, and lay on the the towel.

repeat with another rice paper, so you can roll two in succession.

(don't stack 'em...they will stick!)

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place about 2 T of filling in the bottom 1/3 of the wrap,

and shape it into a rough cylinder.

fold the bottom of the paper up first, then one side, then the other, and finally

roll it away from you, making sure not to trap any air inside the roll.

place, seam side down, on an oiled tray.

repeat until filling is used.

(roughly 24 rolls)

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pour enough oil into a skillet to the depth of 2 inches, and heat to 350-365 degrees.

fry the rolls a few at a time, tuning occasionally until golden brown on all sides,

(about 4-6 minutes)

drain on papertowels, cut if they are large, and serve immediately

with lettuce, herbs, sliced cucumber, beansprouts

and shredded carrots.

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dip in:

dipping sauce

mix together:

3/4 C warm water

1/2 C fish sauce

1/4 C rice vinegar or lime juice

2-3 thinly sliced serrano chiles

1 clove garlic, peeled and sliced

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