Spring rolls  

Ingredients
   1 teaspoon vegetable oil
   1/2  pound raw shrimp, peeled, deveined
   1  ounce mung bean thread noodles
   1  Portobello mushroom
   4  shitake mushrooms
   1/2  cup bean sprouts
   1   green onion, trimmed, cut into 1-inch segments
   1   clove garlic
   2  teaspoons minced cilantro
   1   carrot grated
   1/2 beaten   egg
   1  teaspoon fish sauce
   1   teaspoon "Belize Heat" hot sauce
   1/2 teaspoon salt
   1/2 teaspoons ground black pepper
   spring roll skins
   peanut oil
   2   lemons, juiced
   1  cup horseradish mustard

Directions
 In a skillet heat 2 teaspoons of oil over medium-high heat; add shrimp and
sauté, turning frequently to cook each side. Remove shrimp from skillet to a
covered dish and set aside.

Soak noodles in hot water until soft. After softening, drain.

In food processor roughly chop shrimp. Remove from processor and
set aside.

In food processor roughly chop sprouts, onions, garlic and cilantro.

Roughly chop mushrooms. Cut drained noodles into 1-inch segments.

In a large bowl combine noodles, mushrooms, shrimp, sprouts,
onions, garlic, cilantro and carrots. Set bowl aside.

In small bowl whisk egg. Add egg and fish sauce to mixture in large bowl.
Season with salt and pepper. Add hot sauce; mix well.

Arrange about 6 Spring Roll wrappers at a time on a cookie sheet. Spoon
about 2 tablespoons of mixture onto each wrapper. Roll into a cigar shape,
sealing edges with water. Prepare another 6 and heat peanut oil in a large
sauté pan or deep skillet to about 370°F.

Fry about 4 at a time, turning to brown evenly for about 5 minutes per
batch. Remove and drain on a paper towel.

Serve with Horseradish Jelly (from The Tangled Garden - Wolfville, Nova
Scotia) in a small bowl beside
hot Spring rolls .

***NOTE**** Original recipe called for chicken and shrimp, dried "wood ear"
mushrooms. I used just shrimp and substituted Portobello mushrooms. Original
recipe called for "sriracha" (Thai hot sauce)- I used on-hand Belize hot
sauce. Original recipe also called for horseradish mustard for dipping - I
think any sweet/hot sauce would work...

Linda