Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

These savory rolls are popular throughout South-East Asia. The Thai version is a delicate cross between Chinese and Vietnamese styles. Thai spring rolls are deep-fried until light golden brown and crispy. They can be served with chili or light soy sauce.

Ingredients: (Makes 25 small spring rolls)

50 g/2 oz vermicelli, cellophane or wun sen noodles

15 g/½ oz dried black fungus (about half a handful)

2 tablespoons plain (all-purpose) flour

1½ tablespoons vegetable oil

3-4 garlic cloves, finely chopped

100 g (3½ oz) ground (minced) chicken or pork

1 small carrot, finely grated

140 g/1½ cups bean sprouts

1 cm/½ inch piece of ginger, finely grated

1½-2 tablespoons fish sauce

1½ tablespoons oyster sauce

¼ teaspoon ground white pepper

25 spring roll sheets 13 cm/5 inches square

Peanut oil, for deep-frying

A chili sauce, to serve

Method:

Soak the vermicelli in hot water for 1 to 2 minutes or until soft. Drain, then cut into small pieces. Soak the dried mushrooms in hot water for 2 to 3 minutes or until soft. Drain, then finely chop. To make a paste, stir the flour and 2 tablespoons of water together in a small bowl until smooth.

Heat the oil in a wok or frying pan and stir-fry the garlic until golden brown. Add the chicken or pork and using a spoon, break the meat until it separates into small bits and is cooked. Add the vermicelli, mushrooms, carrot, bean sprouts, ginger, fish sauce, oyster sauce and white pepper. Cook for another 4 to 5 minutes. Taste, then adjust the seasoning. Allow to cool.

Place 3 spring roll sheets on a work surface and spread some flour paste around the edges. Keep the remaining sheets in the plastic bag. Spoon 2 teaspoons of filling onto a sheet along the side nearest to you, about 2.5 cm/1 inch from the edge. Bring the edge up, then roll it away from you a half turn over the filling. Fold the sides into the center to enclose the filling, then wrap and seal the join tightly with the flour paste. Repeat with the rest of the filling and wrappers. (At this stage, the rolls can be frozen. If freezing, wrap each roll with another spring roll sheet).

Heat 5 cm/2 inches oil in a wok or deep frying pan over a medium heat. When the oil seems hot, drop a small piece of spring roll sheet into the oil. If it sizzles immediately, the oil is ready. Don't have the oil too hot. Lower five rolls into the oil and deep-fry for 2 to 3 minutes. When they start to go hard, lower another four rolls into the oil and deep-fry them all together. To help cook the tops, splash oil over the tops. Deep-fry for 6 to 8 minutes or until crispy. As the spring rolls cook, lift out one at a time with a slotted spoon and add another. Drain on paper towels. Serve with a chili sauce.

Happy Cooking,

Carol