Spring Rolls With Soy-Ginger Dipping Sauce

This was in the RSVP section of Bon Appetit magazine. From Flying Fish Restaurant; Seattle, Washington.

• Ready In: 26 mins
• Yields: 16 spring rolls

Ingredients

• 2  ounces  dried mai fun  noodles
• 12  ounces  cooked shrimp, Chopped
• 1  cup green cabbage, Finely Chopped
• 1⁄2 cup carrot, Peeled And Chopped
• 1⁄2 cup green onion, Chopped
• 1⁄2 cup bean sprouts, Chopped
• 1⁄4 cup red bell pepper, Finely Chopped
• 2  teaspoons fish sauce
• 16  egg roll wraps
• 1  large egg
•  vegetable oil, For Frying

• For Soy-Ginger Dipping Sauce

• 1⁄2 cup soy sauce
• 1⁄4 cup mirin
• 1⁄4 cup rice vinegar
• 2  green onions, Finely Chopped
• 4  teaspoons ginger, Minced
• 3⁄4 teaspoon  hon  dashi (Japanese bonito-type soup stock granules)

Directions

1. Cook noodles in pot of boiling water until tender, about 1 minute.
2. Drain. Rinse with cold water.
3. Drain well.
4. Coarsely chop.
5. Place noodles in bowl. Mix in next 7 ingredients.
6. Season with salt and pepper.
7. Place 1 egg roll wrapper on work surface.
8. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper.
9. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling.
10. Brush top edge of wrapper with egg.
11. Roll up tightly, pressing to seal edge.
12. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.).
13. Pour oil into heavy large pot to depth of 3 inches.
14. Heat to 350°F
15. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes.
16. Drain on paper towels.
17. Serve with sauce.
18. To make soy-ginger dipping sauce:
19. Whisk all ingredients in bowl to blend. Makes about 1 cup.