These delectable crispy rolls are similar in style to Chinese spring rolls. In Thailand, the rolls are traditionally wrapped in dried beancurd sheets. However, I have found that rice papers give the same result and are easier to find.
The minced pork adds a richness to the recipe that goes nicely with the Thai spices. You will find the prawn rolls are a wonderful starter for any meal and are perfect with drinks.
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water with
Heat a wok or large frying pan over high heat until it is hot. Add the
In a small bowl, mix the flour and water together into a paste.
When you are ready to make the spring rolls, fill a large bowl with warm water. Dip one of the rice paper rounds in the water and let it soften. Remove and drain it on a linen towel. Put about
Heat the remaining oil in a deep-fat fryer or a large wok until it is hot. Deep-fry the prawn rolls, a few at a time, until golden brown. They have a tendency to stick to each other at the beginning of the frying, so only fry a few at a time. Do not attempt to break them apart during frying: you can do this after they are removed from the oil. Drain them on kitchen paper. Serve at once with dipping sauce.
This sauce may be made well ahead of time.
Combine all the ingredients together in a blender, mixing them thoroughly. Let the mixture sit at least 10 minutes before using.
© 2001 Ken Hom. All rights reserved.