Steamed Spring Rolls (Popia Soht) with Sweet & Sour Chili Sauce

Steamed Spring Rolls (Popia Soht)
with Sweet and Sour Chili Sauce


1/8 pound package of fine rice noodles
2 tablespoons vegetable oil
1/4 pound ground pork
4 carrots, cut into tiny matchsticks
1/2 pound string beans, cut into tiny matchsticks
1/4 pound nappa cabbage, very finely shredded
1/4 pound dikon radish, cut into tiny matchsticks
1 teaspoon salt
1-1/2 teaspoon ground white pepper
6 dried shitake mushrooms, soaked,rinsed and slivered (soaked
in hot water for 4 minutes)
10 mint leaves chopped finely
10 Thai basil leaves
5 scallions, thinly sliced
3 tablespoons pickled ginger, chopped finely
2 tablespoons light soy sauce
1 egg, separated
1 package of 20 spring roll wrappers (8-1/2 inches round)

To make the filling, soak the noodles in hot water for 3
minutes, drain, and chop.
Heat the oil in a wok or frying pan and stir-fry ground
pork, the carrots, then the beans, cabbage, and dikon radish.
Season with the salt and pepper. After 3 minutes of stir-
frying, add the noodles, shitake mushrooms, scallions,
ginger, and soy sauce. Continue stirring for another 2
minutes. Taste, and adjust the seasoning. Let cool.
When cool, mix the mint, basil and egg yolk thoroughly
into the filling (the white will be used later to seal the
rolls).
In a bowl of cool water, soak a wrapper until limp. Lay
wrapper out flat surface. Place 2 tablespoons of the filling
down middle of wrapper, Fold over each end and tightly roll
the wrapper around the contents, as if making a burrito.
brush the remaining flap with egg white, and fold it up so
that the roll is sealed.
Repeat the process until all the rolls are made and
sealed. Keep rolls covered with a damp kitchen towel to stop
them from drying out.
 Arrange them in a single layer on a plate and steam them
for 4-5 minutes. Serve hot with Sweet and Sour Chile Sauce.

Thai Sweet Chili Sauce

yeilds one cup
(This sauce keeps for a few weeks in the refrigerator)

3 large garlic cloves, peeled
1 or 2 red Jalapeño peppers, seeded

Note: adjust the amount of chilis to your heat preferance. Keep in
mind that the heat is the strongest the day you
make the sauce and starts to dissipate gradually the longer
it is kept in the refrigerator.

1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch
2 tablespoons water

In the blender, purée together all the ingredients, except
for the last two.
Transfer the mixture to a saucepan and bring to a boil
over medium-high heat. Simmer over medium heat until mixture
thickens up a bit and the garlic-pepper bits begin to soften,
about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk
in the cornstarch mixture and continue to simmer until
thicken slightly
Let cool completely before storing in a glass jar and
refrigerate.