Page 16 October 12, 2016 F OOD Sweet Street Food Cart New location 15th and Alberta call 503-995-6150 to place order Mon. - Fri., 11:00am - 7:00pm • Sat. - Sun., 11:00am - 5:00pm Wednesday Special: 3 Wings $2.00 Friday Special: Rib Sandwich, Beef or Pork, $4.00 Vietnamese Egg Roll Recipe by Paul A. Neufeldt This recipe does take a bit of hands on time, so clear an afternoon. It’s easy to make a double batch to freeze. They’re worth it. Serves 50 egg rolls. INGREDIENTS: • ½ cup rice vinegar • Juice and zest from 1 lime • 2 cups filtered water • 1 tablespoon cardamom • 100g package dried bean thread noodles (3.5 oz) • ¼ cup shredded wood ear mushroom, dried • 2 cups grated taro root • 2 cups small skinned & deveined shrimp • 2 cups finely diced fried tofu • ¼ cup grated carrot • 5 shallots • 5 garlic cloves • 1 tsp kosher salt • 1.5 inch square piece of ginger root • 1 tblsp soy sauce • ½ tsp ground pepper • 1 egg yolk, slightly beaten • 1 50-count package of spring roll wrappers approx 6x6” (from frozen section) • Vegetable oil for frying INSTRUCTIONS: 1. Heat vinegar, water, lime juice and zest in sauce- pan until boiling, then shut off heat. Add carda- mom. Soak dried wood ear mushroom, bean thread noodles and tofu for 10 minutes in saucepan. Drain in colander. Laying solids on a cutting board, chop noodles and shredded mushrooms into 1”-2” long pieces. Set aside. 2. Put shallots, ginger and garlic in a blender and blend until finely diced. 3. Filling: In a large mixing bowl, combine all in- gredients except the egg yolk (that is only used to seal the rolls). Mix until thoroughly combined. 4. Gently pull the wrappers apart. Set on a plate, covered with damp paper towel. 5. Place approximately 2 Tablespoons of filling in a sausage shape on one wrapper. Roll by folding over three cor- ners toward the middle, then rolling the whole over the last corner. Before completing the roll, use a small amount of egg yolk to seal. Repeat until all wrappers are rolled. 6. Fill a heavy pot with 1” vegetable oil and heat to 350 degrees. Test oil by placing a wooden chopstick into it--if bubbles rise to the top, then it’s hot enough. Fry egg rolls in small batches until golden brown, flipping over at about 5 to 6 minutes or as needed. Hold end down with tongs to drain oil when taking out each roll. Place on cooling rack with pa- per towels underneath.