FRIED SPRING ROLL WRAPPERS RECIPES

Steps:

• Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
• Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.
• Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.
• Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
• Line 2 trays with wax paper.
• Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
• Heat 1½ inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.

Steps:

• Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
• One large cheesecake will produce about 30 slices for deep frying.
• Lightly moisten each spring roll wrapper with the egg wash.
• Blot off excess egg wash with paper towel.
• Place each piece of cheesecake in the middle of a wrapper.
• Fold top of wrapper down over the cheesecake, and both sides toward the middle.
• Roll each piece of cheesecake toward you until it is completely rolled up.
• Give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.
• Using a deep frying pan, heat at least 3 inches of oil to 365°F.
• Dip the corner of one "egg roll" in the heated oil.
• If the oil sizzles, it is ready.
• If not, heat the oil a little longer.
• When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
• Using tongs, remove the golden-brown "egg rolls" from the oil.
• Place each "egg roll" in a bowl of cinnamon sugar and coat well.
• Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
• (I'd use a rack).
• Caution: These will be very hot.
• Allow to cool at least 5 minutes before serving.
• They can be enjoyed warm or cold.
• (Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon).