VIETNAMESE HOT RICE PAPER SPRING ROLLS

2 lbs. ground pork, veal, or turkey

1/4 lb. finely minced shrimp

1 carrot, grated

fish sauce

1 green pepper, minced

2 green onions, minced

black pepper

garlic powder

juice of 1 lemon

3 eggs

chopped bean thread noodles

rice paper

     In a large bowl, mix all ingredients, except rice paper.  The smell should be strongly of fish sauce and garlic.  (When the mix is right, it sort of smells like someone with foot odor.)  Prepare rice paper.  Roll mixture in rice papers and fry over high heat until slightly browned and crispy.  Serve with dipping sauce of choice.  Also serve with cilantro, bibb lettuce, and shredded carrots as condiments.

Vietnamese Dipping Sauce
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves
1 teaspoon minced jalapeño chili with seeds

COLD SHRIMP AND VEGETABLE SPRING ROLLS

1 lb. shrimp, boiled, shelled, and finely chopped

3/4 cup finely shredded carrot

1/4 cup finely chopped scallion greens and white part

1 t. rice vinegar, or to taste

12 rounds of rice paper

3/4 cup fresh coriander leaves (cilantro)

3/4 cup finely shredded Bibb lettuce

3/4 cup alfalfa sprouts

In a small bowl toss carrot with rice vinegar.  Prep all the other ingredients into small bowls.  In very warm water, moisten rice paper wrappers a few at a time until they begin to soften.  Place these on moist towels and cover.  On a softened rice paper roll place a little of each ingredient and roll as you would an egg roll.  Allow spring roll to lay on its seam to seal for a minute or to and then enjoy with Cashew Dipping Sauce.

CASHEW DIPPING SAUCE

1 cup roasted cashews

1 T. vegetable oil

3/4 cup plain yogurt

2 garlic cloves

1 T. fresh lemon juice

1 T. soy sauce

red pepper to taste.

In a food processor  grind garlic and then blend in cashews with oil until mixture forms a paste.  Add remaining ingredients and blend until smooth.  Makes 1 1/2 cups.