THAI SPRING ROLL
Ingredients
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300g medium-sized prawns, peeled, deveined and chopped
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300g minced pork
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1/4 cup Shitake mushroom, sliced thinkly
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3 garlic cloves
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1 tablespoon fresh coriander roots, coarsely chopped
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1/4 teaspoon black peppercorns
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2 teaspoon sugar
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1 carrot, peeled and grated
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2 tablespoon chopped spring onion
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3 teaspoon fish sauce
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12 sheets frozen spring roll pastry
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Vegetable oil for deep frying
Ingredients for Spring Roll Dipping Sauce :
* 1/4 cup sugar
* 1/4 cup water
* 1/2 cup vinegar
* 2 tablespoons fish sauce
* 1/4 teaspoon red chile flakes
* 2 tablespoons chopped coriander leaves
* 2 tablespoons chopped peanuts
Preparations
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Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.
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Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide misture into 12 equal portions.
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Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm log and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.
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Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).
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Drain on paper towl. Serve immediately with spring roll dipping sauce.
Spring Roll Dipping Sauce Preparations :
1. Heat water in a saucepan until boiling, then add sugar, and vinegar.
2. Remove from heat and add fish sauce and chile flakes.
3. Transfer to a dipping saucer and mix in coriander and peanuts.
Thai Recipe by : EzyThaiCooking.com