Shrimp, Pork, and Sugar Snap Pea Spring Rolls

Makes about 3 dozen

Ingredients

• · 1 tablespoon vegetable oil, plus more as needed and for frying
• · 1/2 pound ground pork
• · 1/2 cup minced onion
• · 1/4 cup minced celery
• · 1/4 cup finely grated carrot
• · 3 garlic cloves, minced
• · 1 tablespoon fish sauce
• · 1/2 cup grated cabbage (3 ounces)
• · 1/2 cup sugar snap peas (2 ounces), thinly sliced
• · 1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
• · Coarse salt and freshly ground pepper
• · 10 pring-roll wrappers (8-inch square)
• · 1 large egg yolk, lightly beaten
• · 1 tablespoon water
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• · Rice-Vinegar Dipping Sauce

Directions

1. Heat oil in a medium saucepan over medium heat. Add pork, and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove pork with a slotted spoon.

2. Add onion to pan, and cook until softened, about 3 minutes. Add celery, carrot, garlic, and fish sauce, and cook until vegetables are softened, about 2 minutes. Add cabbage, sugar snap peas, and shrimp, and cook until shrimp is pink and cooked through, about 2 minutes. Stir in reserved pork. Season with salt and pepper, and let cool slightly.

3. Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)

4. Whisk yolk and water in a small bowl. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 1 tablespoon filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with egg wash, and press to seal. Cover with a damp kitchen towel. Repeat with remaining ingredients. (Spring rolls can be frozen for up to 1 month; do not thaw before cooking.)

5. Heat 1/2 inch of oil in large, heavy skillet until it reaches 350 degrees. Working in batches, add spring rolls, seam side down, and fry, turning frequently, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to keep oil at a steady temperature; add more oil if needed.) Drain on paper towels. Serve immediately with dipping sauce.

Rice Vinegar Dipping Sauce

Ingredients

Makes 1/2 cup

· 1/2 cup unseasoned rice-wine vinegar

· 1 small green chile, such as serrano, seeded and thinly sliced

Directions

1. Combine vinegar and chile in a small bowl. Let stand at room temperature at least 1 hour before serving (or for up to 2 hours.