Thai Spring Rolls with Sweet Garlic Sauce

1 ounce bean thread (cellophane noodles)

1 tablespoon minced shallots

1 garlic clove, finely minced

vegetable oil for sauteing

¼ pound salad shrimp

1 tablespoon Nam plah (fish sauce)

2 teaspoons brown sugar

1 tablespoon chopped fresh cilantro

fresh pepper to taste

½ cup shredded Savoy or Chinese cabbage

8 spring roll wrappers

1 egg white beaten with a small amount of water

Soak the bean thread noodles in warm water for about 10 minutes, until soft. Drain them and cut into two-inch pieces. Shred the cabbage and place in a bowl in the refrigerator. Heat some oil in a saute pan over moderate heat and cook the shallots and garlic until just softened. Add the shrimp, stirring to break up into smaller pieces. Add the fish sauce, brown sugar and pepper and stir and simmer until most of the liquid is evaporated. Add the cooked shrimp to the cabbage and stir in the chopped cilantro.

Arrange a spring roll wrapper on a work surface with a corner facing you. Keep the remaining wrappers covered with a damp cloth. Place about two tablespoons of the filling in the back center of the wrapper, forming it into a horizontal two by one inch pile and fold the corner closest to you over the pile. Roll a little more than halfway, then fold the left and right sides over the filling. Brush the egg white on the remaining wrapper and roll tightly and seal. Transfer to a plate and continue rolling the remaining spring rolls.

Heat the cooking oil to 350 degrees. Fry the spring rolls, three or four at a time, until golden brown. Allow the oil to return to 350 degrees between batches. Drain on a rack. To serve, cut in half on the diagonal and serve with sweet garlic sauce.