Thai Style Spring Rolls
If you think you are capable of creating some delicious crisp and crunchy Thai style Spring Rolls then why not try the very popular Thai version. This recipe can be aptly achieved using a noodle and beansprout mixture with either pork, chicken, shrimp or a delicious vegetarian filling. You are very welcome to try a combination of these ingredients. The rolls are easy to prepare, take only 10 minutes to cook and are the perfect appetizer. Ingredients24 x 6 inch square spring roll wrappers2 Tablespoons all-purpose flour Deep frying vegetable oil Filling6 Chinese dried mushrooms (soak in warm water of 30 minutes)2 Ounces cellophane noodles 1 Cup fresh beansprouts 2 Medium carrots (grated) 2 Garlic cloves (chopped) 2 Fresh red chillies (seeded and chopped) 2 Ounces either fresh bamboo shoots or canned variety (chopped) 2 Scallions or spring onions (finely chopped) 1 Teaspoon sugar 1 Tablespoon fresh cilantro (finely chopped) A little ground black pepper 2 Tablespoons vegetable oil 2 Tablespoons *Nam Pla (fish sauce) 10 Ounces ground pork, thinly sliced chicken strips and or cooked shrimp *Nam Pla is a fish sauce made from salted anchovies which are placed into wooden barrels for fermentation to occur. The sauce itself does not actually impart a fishy flavour but it does accentuate the taste of food.
Preparation and Cooking Method1) Drain the soaked mushrooms. Cut off the stems and discard. Finely chop the caps.2) If using shrimp, peel and remove vein. 3) Place the noodles in a large bowl of boiling water and cover. Leave for 10 minutes then drain and cut into short lengths of around 2 inches. 4) Heat the oil in a wok or large cast-iron pan and add the garlic and chillies. Stir-fry for 30 seconds. Remove to a side plate. 5) Add the pork or chicken until browned. 6) Add the noodles and mushrooms. 7) Add the fish sauce, sugar and pepper and stir for 30 seconds. 8) Place the mixture in a large bowl, then stir in carrots, bamboo shoots, beansprouts, scallions, cilantro and add the garlic and chilli mixture. 9) Unwrap the spring roll wrappers and place under a dampened dish towel while preparing the rolls. This will prevent them drying out. Place the flour in a small bowl and stir in a little water to prepare a paste. 10) Place a small amount of the filling near one end of a wrapper. Turn the bottom edge of the wrapper over the filling, then fold in the left and right sides. Roll up almost to the other end of the wrapper, then brush the edge with the flour paste and seal. You then fill all the other wrappers this way. 11) Heat the vegetable oil in a wok or a deep-fryer. Place a few of the rolls into the hot oil at a time until golden brown and crisp. Remove and place on paper towels. Serve hot with some Thai chilli sauce.
Making of a Spring Roll
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