If you think you're capable of creating some delicious crisp and crunchy Spring Rolls then why not try out the immensely popular Thai-style version. This recipe can be easily achieved using a simple noodle and bean sprout mixture and then adding to that either pork, chicken, shrimp or a vegetarian filling. If you so wish, you can also try a combination of these ingredients. The rolls are easy to prepare, take only ten minutes cooking time and they are the perfect appetiser.
24 x 6-inch square spring roll wrappers
2 Tablespoons all-purpose flour
Deep frying vegetable oil
6 Chinese dried mushrooms (soak in warm water for 30 minutes)
2 Ounces cellophane noodles
1 Cup fresh bean sprouts
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 does not impart a fishy flavour, but it does accentuate the
taste of food.
1) Drain the soaked mushrooms. Cut off all 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, bean sprouts, 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, in the same manner.
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.
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