Thai recipes :
Spring rolls Recipe
Serves 4
Makes : 50 pieces
Preparation time : 1 hour
Cooking Time : 30 minutes
Spring rolls Recipe Ingredients
- 50 gram mung bean vermicelli
- 1/2 handful dried black fungus
- 1 1/2 tablespoons plain flour
- 6 tablespoons water
- 1 1/2 tablespoons sunflower oil
- 4 garlic cloves, finely chopped.
- 125 gram minced raw prawns
- 50 gram carrots, finely shredded
- 50 gram frozen peas, defrosted
- 50 gramfrozen sweetcorn kernels, defrosted
- 150 gram bean sprouts
- 1 cm piece of fresh root ginger, peeled, finely grated
- 1 1/2 tablespoons light soy sauce
- 1/4 teaspoon ground white pepper
- 200 gram pack spring roll sheets, 12 cm square
- sunflower oil, for deep-frying
Spring rolls Recipe Directions
1. Soak the vermicelli in hot water for 5 minutes or until soft. Drain ad cut with a sharp knife to shorten the noodles.
2. Soak the black fungus in boiling water for 4 minutes until soft, then drain. Remove, discard the hard stalks and finely chop.
3. Mix the flour and water in a small saucepan until smooth. Stir and cook over a medium heat for 3 minutes or until thick.
4. Heat 1 1/2 tablespoons of oil in a wok and lightly brown the garlic. Add the prawns,
vermicelli, soaked fungus, carrots, peas, sweetcorn, bean sprouts, ginger, soy sauce and pepper and cook for 5 minutes. Taste and adjust the seasoning. Allow to cool.
5. Place a few spring roll sheets on a work surface. Spoon 2 teaspoons of the filling along the side nearest to you. Bring the edge up, then roll it away from you a half-turn over the
filling. Fold the sides into the centre, then wrap and seal the join tightly with flour paste
and lay on a tray. Repeat with the rest.
6. Heat 5 cm of oil in a wok over a medium heat. Deep-fry small batches for 10 minutes until crispy. Drain on kitchen paper. Serve hot or warm, with Sweet Chilli Sauce.
Directions for vegetarian spring rolls
1.Omit the prawns, use 100 gram vermicelli and include an extra 50 gram bean sprouts or finely sredded cabbage. Add all the ingredients after the garlic has lightly browned and become fragrant.
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