Thai Spring Rolls Recipe
Thailand Recipes

Ingredients:

1 pack
50 g
4
1 tbsp
50 g
1
1
1
100 g
125 g
1 tbsp
1/2 tsp
 

frozen spring roll wrappers
bean thread vermicelli, soaked 20 minutes in hot water
Chinese dried mushrooms, soaked 20 minutes in hot water
finely chopped coriander leaves and stems
finely chopped bamboo shoots
large spring onion, finely chopped
small carrot, finely grated
cabbage leaf, finely chopped
bean sprouts, chopped
finely minced pork or chicken
fish sauce
chopped garlic
vegetable oil for deep frying
 

Method:

1. Cut wrappers into quarters, separate and cover with the cloth, set aside.

2. Drain vermicelli and cut into 4 cm lengths. Drain mushrooms, remove stems and chop caps finely. Mixed mushrooms and vermicelli with the herbs, vegetables and meat, add fish sauce and stir until well mixed.

3. Place a portion of the filling in one corner of a wrapper and fold the two sides over the filling and roll up towards the point. moisten end and stick down.

4. Heat oil in a deep fryer or wok and fry until golden brown.

5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley. Serve with a dish of Thai sweet chili sauce.

Makes 36 small rolls, 12 large