Thai Spring Rolls

I used to order these at our favorite Thai restaurant in Washington D.C. when we lived there.  They were on the menu as an appetizer but they are so good, I would order them as my entree.  It took quite a bit of experimenting to get them right.  Now they're a huge hit at our house.  The bean thread you can purchase at some regular grocery stores now, but the spring roll wrappers, not the rice ones, I still only find at an Asian grocery.

Recipe:

1 pkg spring roll wrappers (25)

3 bundles dry bean thread, soaked

¾ lb ground pork

2 tsps finely chopped garlic

2 C shredded carrot (substitute 1 C grated taro root for 1 C carrot)

1 C chopped black fungus or chopped mushroom

2 tsp sucanut

2 Tbs soy sauce

1 Tbs fish sauce

½ tsp sesame oil

¼ tsp fresh ground pepper

Oil for frying

egg white, very small amount

Separate each wrapper and place in damp towel and keep covered. Soak bean thread in hot water about 10 minutes and drain. Cut in 1-2 inch pieces. Thoroughly mix pork, bean thread, mushroom, carrot and garlic together with all spices and sauces. Place 37-39 grams (2-3 Tbs) filling in center of wrapper with one of the points pointing toward yourself. Fold that end over the filling and, using fingers against the filling, scrape the wrapper and filling back toward you and start rolling away from you, making sure the roll remains tight. Before you get to the end, fold the sides in on each side and continue rolling to the end. Dip finger in egg white and rub a small amount on the very end point and seal closed. Fry in 375°F oil until golden brown, making sure the pork gets cooked inside. Serve with Dana's Spring Roll Dipping Sauce.