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1
IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes).
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2
Drain the noodles and cut into 1-inch lengths; set aside.
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3
Drain and rinse off sand from tree ears.
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4
Pinch off and discard hard centers; coarsely chop and set aside.
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5
Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill.
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6
Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar.
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7
Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly.
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8
Dissolve remaining sugar with 1 cup water in a bowl.
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9
With kitchen shears, cut rice paper into quarters.
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10
Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface.
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11
Brush thoroughly with water.
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12
Let it sit until it softens into a thin flexible film (about 1 minute).
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13
Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper.
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14
Fold bottom of rice paper over filling.
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15
Fold left and right sides over each end to enclose filling.
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16
Continue rolling until completely sealed.
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17
Repeat with remaining filling.
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18
Preheat wok until hot.
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19
Add enough oil to a depth of 3-inches.
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20
Heat to 325F (160C).
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21
Add a few rolls and deep-fry for 10 seconds.
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22
Immediately increase to high heat or 375F (190C) and deep-fry until crisp and golden brown (about 6 minutes).
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23
Remove and drain.
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24
Serve wrapped in a lettuce leaf with a mint leaf.
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25
Dip into Thai Spring Roll Dip.
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26
THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid.
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27
Remove from heat and stir in the fish sauce and chile flakes.
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28
When cooled, transfer to a dipping saucer and mix in coriander and peanuts.
