|
|
Thai Spring Rolls Recipe
|
Category : starters |
Style : deep-fry | serves : 24 pieces |
|
These
Thai spring rolls are crunchy and popular and is often featured in Chinese
cuisine. Thai spring rolls includes garlic, pork and noodles.
|
Ingredients |
| 24 pieces |
15 cm square spring roll wrappers |
| 220 g |
Minced pork |
| 50 g |
Rice thread noodles, soaked |
| 50 g |
Cooked shrimps, chopped |
| 50 g |
Bamboo shoots, chopped |
| 50 g |
Bean sprouts |
| 6 pieces |
Dried Chinese mushrooms, soaked |
| 2 cloves |
Garlic, chopped |
| 2 pieces |
Red chilies, seeded and chopped |
| 1 piece |
Carrot, finely shredded |
| 2 stalks |
Spring onions, chopped |
| 2 tbsp |
Vegetable oil |
| 2 tbsp |
Fish sauce |
| 2 tbsp |
Flour |
| 1 tbsp |
Coriander, chopped |
| 1 tsp |
Granulated sugar |
| - |
Freshly ground black pepper |
| - |
Oil for deep frying |
Method :
-
Drain and chop up the mushrooms and do likewise
for the noodles; cut into 5 cm lengths
-
Heat oil in wok, add in garlic and chilies and
fry for 30 seconds, then add the minced pork, stirring until the meat is browned.
-
Add noodles, mushrooms and shrimps, season with
fish sauce, sugar and pepper and tip into a bowl.
-
Now mix in the carrots, bean sprouts,
bamboo shoots, spring onions and chopped coriander for the filling.
-
Put flour in a small bowl and mix with a little
water to make a paste.
-
Place a spoonful of the filling in the center of
a spring roll wrapper
-
Turn the bottom edge over to cover the filling,
then fold in the left and right sides. Roll the wrapper up almost to the top edge. Brush the
top edge with flour paste and seal. Repeat for the rest of the wrappers.
-
Heat sufficient oil in a wok or a deep-fryer.
Gently slide in the rolls, a few at a time, and fry until crisp and golden brown.
-
Remove with a slotted spoon and drain on kitchen
paper.
-
Serve hot with Thai sweet chili sauce to dip
into.
|
|
|
| VISIT OUR
WEBLOG