Imperial Rolls

This recipe we use at Chinois East West restaurant.

• Ready In: 1 hr 30 mins
• Serves: 60

Ingredients

• 3  lbs ground pork, with some fat
• 1  lb  prawns, minced
• 1  lb  thin julienne carrot
• 1  lb  minced jicama
• 3  cups  silver  noodles, cut 2 inches length
• 1⁄4 cup  minced garlic
• 1⁄2 cup green onion
• 1⁄2 cup  minced shallot
• 3⁄4 cup fish sauce
• 2  tablespoons black pepper
•  rice paper

Directions

1. Combine the entire ingredients well and then let stand for an hour and in a warm bowl of water place each sheet of rice paper to soften add filling and wrap in rice paper. Place the roll and cover with a wet towel.
2. Line a half size baking pan with paper towel and a rack and set aside until needed.
3. In a wok add oil and heat to 350º and add in about 6 rolls and deep fry until golden brown and with a bamboo brass strainer and place onto the rack to cool and repeat this step until done.