Thai Spring Rolls

• 1 oz dried rice vermicelli - broken in half - cooked and cooled.
• 1 tbspn vegetable oil
• 3 garlic cloves, chopped
• 2 tspns ginger, minced
• 3 scallions, chopped
• 1/2 lb of ground pork
• 2 sticks of celery, finely chopped
• 1 cup of grated carrot
• 1/2 cup of fresh cilantro finely chopped
• 1/4 cup of finely chopped cucumber
• 2 tspns fish sauce
• 14 rice wrappers

1. 1 oz dried rice vermicelli - broken in half - cooked and cooled.
2. in medium saucepan add:
3. 1 tbspn vegetable oil
4. 3 garlic cloves, chopped
5. 2 tspns ginger, minced
6. 3 scallions, chopped, cook for 3 minutes.
7. add:
8. 1/2 lb of ground pork
9. 2 sticks of celery, finely chopped, cook until pork is done. breaking up any lumps.
10. cool mixture completely.
11. add:
12. 1 cup of grated carrot
13. 1/2 cup of fresh cilantro finely chopped
14. 1/4 cup of finely chopped cucumber
15. 2 tspns fish sauce, and mix well.
16. you will need about 14 spring roll wrappers, follow the instructions on the package for use. (if none are avail - soak each wrapper in warm water for about 20 seconds, remove, place on damp towel, wipe with another damp cloth and place filling about a 1/3 of the way into the wrapper and fold the edge over and tuck under the filling, fold the edges in and roll).

rice vermicelli, vegetable oil, garlic, tspns ginger, scallions, ground pork, celery, carrot, cilantro, cucumber, fish sauce, rice

Taken from www.epicurious.com/recipes/member/views/thai-spring-rolls-50131406 (may not work)