Thai Spring Rolls

• 2 lb. ground pork
• 1 head cabbage, chopped
• 3 bunches green onions, chopped
• 2 onions, chopped
• 2 lg. carrots, coarsely grated
• 8 oz. thin rice sticks (Thai-style rice noodles)
• 1/2 cup chopped and packed cilantro (Chinese parsley)
• 1 tbsp. garlic powder
• 4 tbsp. Mrs. Dash seasoning (original)
• 6 tbsp. Thai fish sauce (Nam Pla)
• 2 to 3 pkg. Simex brand pastry wrappers
• 3/4 cup sugar
• 1/4 cup water
• 2 tbsp. water
• 1/4 cup red wine vinegar
• 2 tbsp. red wine vinegar
• 1-1/2 tsp. chili paste (Sambal Oelek)

1. Bring two-thirds large kettle of water to boil.
2. Add cabbage, yellow onion, and green onion white parts.
3. Boil approximately 5 to 10 minutes until vegetables start to become tender, adding green onion green parts during last 2 minutes of boiling.
4. Vegetables should still be semi-firm.
5. Drain into a colander.
6. Rinse in cold water.
7. Squeeze as much liquid as possible from vegetables using a piece of cheesecloth or nylon stocking.
8. Place vegetables in a large mixing bowl.
9. Brown ground pork in a skillet.
10. Drain fat.
11. Add to vegetables.
12. Soak rice sticks in warm water for 20 minutes.
13. Chop into 2-inch lengths.
14. Add to bowl.
15. Add carrot, garlic, Mrs.
16. Dash, fish sauce and cilantro.
17. Mix.
18. Fill wrappers and seal with beaten egg and water.
19. Finished roll should be 3/4 to 1 inch in diameter.
20. Deep-fry at 375F until golden.
21. Slice in half.
22. Serve with dipping sauce.
23. Dipping sauce: Bring sugar and water to a boil.
24. Cook until mixture becomes a thin syrup, approximately 3 minutes.
25. (A small amount will form a soft ball when dropped into a cup of very cold water.)
26. Stir up vinegar and chili paste.
27. Cool.

ground pork, cabbage, green onions, onions, carrots, thin rice, cilantro, garlic powder, fish sauce, pastry wrappers, sugar, water, water, red wine vinegar, red wine vinegar, chili paste

Taken from www.foodgeeks.com/recipes/4042 (may not work)