Spring Roll Fantastic

I am locally famous for my delicious spring rolls - so I thought I would publish the recipe for those who might wish to try making them at home! Makes 25.

Ingredients:

• Wei Chuan Spring Roll Wrappers (essential - do not use any other variety): use immediately after thawing
• 1 Block extra firm Tofu: wrap in paper towels, weight down, repeat to remove excess moisture; then dice
• 12 Chinese Black Mushrooms: soak in hot water 15 minutes, drain, wring out in paper towels to remove excess moisture and shred into fine strips
• 2 bundles thin bean thread noodles: soak in hot water,for 15 minutes, drain, dry with paper towels, and chop coarsely
• 1-2 carrots: finely shredded, wrap in paper towels and squeeze out excess moisture
• 2-3 scallions minced
• 1-2 inches grated ginger
• 3 tbs Nam Pla: "3 Crab Brand" is best (Thai Fish Sauce)
• 1 tsp white pepper

Method

• Place all ingredients in a non-reactive bowl and mix well until combined;
• Place about 1 heaping tbs into lower corner of wrapper, moisten upper corner, fold up once, fold in sides and wrap to complete; set seam side down on parchment paper; complete remaining spring rolls;
• Fry in peanut oil ( you will need 4, 32 oz. bottles for a home deep fryer; you can use less in a good pot) at 360 degrees for about 4-6 minutes until golden; drain on wire rack and keep warm in 180 degree oven until all complete and ready to serve.

Serve with favorite dipping sauce (I like duck sauce mixed with chili garlic sauce (Tuong Ot Tio Viet Nam); soy/sugar/rice vinegar sauce, hot mustard, etc.)

Note: let peanut oil cool; strain through cheese cloth or a fine meshed sieve; pour into plastic jug and place in refrigerator. The oil can be reused about 6-8 times for this recipe; of course, if you are frying chicken wings, shrimp, etc., you can reuse the oil only about 3 times.

Note: You can make excellent fried wonton strips, but use the regular wonton skins to do so; just cut into 1/2 inch strips and deep fry for a couple of minutes until nice and golden; remove with a slotted spoon, place on a towel and sprinkle on a little Chinese Pepper Salt (1 tbs Szechuan peppercorns, 2 tbs salt and 1/8 tsp Chinese Five-Spice Powder: dry roast peppercorns for about 1 minute - shake constantly, let cool and add salt and Five-Spice Powder ~ place into a spice grinder and there you go!).