Tuesday, June 24, 2008

Thai Spring Rolls

Here's my recipe. It was published in WNC Magazine's May edition.

Thai Spring Rolls
 vegetable oil for frying
1 package spring roll wrappers
2 cups chopped cooked shrimp
2 cups ground pork
2 cups shredded carrot
2 cups shredded cabbage
1½ cups mung bean noodles, soaked
4-6 dried Chinese mushrooms, soaked
1 Tbsp. Seasoning Sauce
1 Tbsp. Light Soy Sauce (to taste)
2 Tbsp. Sugar
1 teaspoon pepper
salt if needed
1 egg yolk
Drain and chop the mushrooms.  Drain the noodles and cut into short lengths of about 2 inches.
Heat the oil in a frying pan and add the pork and shrimp. Stir until the meat is almost cooked.
Add carrot, cabbage, mushrooms and the noodles.  Season with soy sauce, seasoning sauce, 
sugar, and pepper.
Stir and mix well until the meat is cooked.  Move into a bowl and let cool.
Place a spoonful of filling in the center of a spring roll wrapper.
Turn the bottom edge over to cover the filling, then fold in the left and right sides.
Roll the wrapper up almost to the top edge.  Brush the top edge with egg yolk and seal.
Repeat with the rest of the wrappers.
Heat the oil in a wok or deep fryer to 350°.  Slide in the spring rolls a few at a time and fry until 
crisp and golden brown.
Remove and drain on paper towels.  Serve hot with Thai sweet chili sauce.
For Dipping Sauce
3 Tbsp sugar
1/4 tsp salt
1 Tbsp water
2 Tbsp white vinegar
1-2 fresh thai chilies
2 Tbsp shredded carrot
Mix sugar, salt, and water in small bowl.
Heat in microwave about 30 seconds until sugar dissolved. 
Add vinegar, crushed chillies, 2 Tbsp shredded carrot, and stir together.

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