Thai Mini Spring Rolls

Name: Thai Mini Spring Rolls
Yield: 8.0
Ingredients: 2.0 ounce Bean Thread Noodles; 0.25 cup Dried Tree Ears; 6.0 Dried Chinese Blk Mushrooms; 0.5 teaspoon Whole Black Peppercorns; 3.0 Garlic; 1.0 tablespoon Fresh Coriander Roots; 0.75 pound Fresh Ground Pork; 0.25 pound Shrimp Shelled Deveined Amp Chopped; 0.25 pound Fresh Crab Meat Flaked; 1.0 tablespoon Thai Fish Sauce; 2.0 teaspoon Sugar; 4.0 Shallots; 1.0 Carrot; 0.25 pound Bean Sprouts; 0.25 cup Sugar; 0.25 cup Water; 0.5 cup Red Wine Vinegar; 2.0 tablespoon Fish Sauce; 0.25 teaspoon Red Chile Flakes; 2.0 tablespoon Chopped Coriander Leaves; 2.0 tablespoon Chopped Peanuts

Thai Mini Spring Rolls is a home-style recipe made with Bean Thread Noodles, Dried Tree Ears, Dried Chinese Blk Mushrooms, Whole Black Peppercorns, Garlic, and Fresh Coriander Roots. Serves 8.

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🍽 Pour 8.0

Ingrédients

2.0 oz Bean Thread Noodles
0.25 cup Dried Tree Ears
6.0 Dried Chinese Blk Mushrooms
0.5 tsp Whole Black Peppercorns

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Méthode (aperçu)

1
IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm
2
water until soft and pliable (about 15 minutes). Drain the noodles and cut

into 1-inch lengths; set aside. Drain and rinse off sand from tree ears.

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