Although this is not barbecue but it contains pork so it must be good! These are a great appetizer for a cocktail party or as a side for stir-fry.
Thai Crispy Egg Rolls
1/2 pound ground pork
1/2 pound shrimp, peeled and deveined
2 (2-ounce) rolls bean thread noodles
2 eggs, lightly beaten
1 tablespoon chopped Shiitake mushroom
2 tablespoons fish sauce
1 teaspoon freshly ground black pepper
1 teaspoon granulated or light brown sugar
1 tablespoon finely chopped garlic
1/4 cup finely chopped shallots
1 (20-count) package egg roll wrappers
1 bunch fresh mint
Place the bean thread noodles in a large bowl, cover with warm water and soak until softened, about 30 minutes. Peel and coarsely chop shrimp.
Coat a small skillet with a little oil and warm over medium heat. Pour in one fourth of the eggs, tipping pan to create a thin sheet, and cook until opaque. Repeat with remaining eggs in three batches. When sheets are cool, stack, cut in half and slice into shreds.
Drain the bean noodles and shape into a log. Cut into two-inch lengths and return to the bowl. Add the egg shreds to the noodles.
Combine fish sauce, pepper and sugar in a small bowl. Heat a wok over medium heat, add one tablespoon oil. When hot, add the garlic and stir-fry 15 seconds. Add the shallot and stir fry until wilted. Add the pork and cook until no longer pink, about two minutes. Add the shrimp and cook until opaque. Add the fish sauce mixture and mix well. Chill in the refrigerator at least 30 minutes.
Add the shrimp-pork mixture to the noodle-egg mixture. Mix well.
Place about one-third cup of the filling the center of a wrapper and add two or three mint leaves. Brush water along the edges of the wrapper. Roll wrapper tightly and seal (see package instructions). Continue rolling until all the filling is used. (Depending how generous you are with the filling you may have some leftover… use it for wontons, Chinese purses or in a stir-fry.)
Pour cooking oil into a wok to a depth of three inches. Heat over medium heat to 375 degrees F. Cook three spring rolls at a time, turning occasionally, and frying until golden brown, about two minutes per side. Remove and drain well. Garnish with mint leaves and serve with sweet-hot garlic dipping sauce and Thai mustard sauce.
Thai Mustard Sauce
3 tablespoons dry mustard
1/2 teaspoon granulated or light brown sugar
3 tablespoons water
Combine the ingredients in a small bowl. Stir well to form a smooth mixture. (If the mustard is too thick, add a bit more water.) Allow the mustard to bloom at room temperature for about an hour to develop the flavors.
Filling ready for the egg rolls
Filling on the egg roll wrapping, ready for wrapping
Deep-frying for two minutes per side
Finished egg rolls with more waiting for their bath in the hot oil
Ready to eat with homemade chili sauce
Also served with Thai mustard sauce
