THAI SPRING ROLLS
Steps:
- 1 oz dried rice vermicelli - broken in half - cooked and cooled. in medium saucepan add: 1 tbspn vegetable oil 3 garlic cloves, chopped 2 tspns ginger, minced 3 scallions, chopped, cook for 3 minutes. add: 1/2 lb of ground pork 2 sticks of celery, finely chopped, cook until pork is done. breaking up any lumps. cool mixture completely. add: 1 cup of grated carrot 1/2 cup of fresh cilantro finely chopped 1/4 cup of finely chopped cucumber 2 tspns fish sauce, and mix well. you will need about 14 spring roll wrappers, follow the instructions on the package for use. (if none are avail - soak each wrapper in warm water for about 20 seconds, remove, place on damp towel, wipe with another damp cloth and place filling about a 1/3 of the way into the wrapper and fold the edge over and tuck under the filling, fold the edges in and roll).
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