SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

Spring Rolls with Soy-Ginger Dipping Sauce image

Yield Makes 16

Number Of Ingredients 20

2 ounces dried mai fun noodles (thin rice stick noodles)*
12 ounces cooked shrimp or smoked turkey, chopped
1 cup finely chopped green cabbage
1/2 cup finely chopped peeled carrot
1/2 cup finely chopped green onions
1/2 cup chopped bean sprouts
1/4 cup finely chopped red bell pepper
2 teaspoons fish sauce (nam pla)*
16 egg roll wrappers
1 large egg, beaten to blend
Vegetable oil (for frying)
For Soy-Ginger Dipping sauce:
1 /2 cup soy sauce
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup rice vinegar
2 green onions, finely chopped
4 teaspoons minced fresh ginger
3/4 teaspoon hon-dashi**
*Available at Asian markets and in the Asian section of some supermarkets.
**Hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets and in the Asian section of some supermarkets.

Steps:

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.