The influence of Chinese cookery is quite clear in this recipe. However, the Thai genius comes through as one bites into the rolls and experiences the peppercorn, garlic and fresh coriander mix. It is a differently delicious and more pungent flavour than the traditional Chinese spring rolls. These are a tasty starter for any meal and always popular.
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 spring rolls, a few at a time, until golden brown. They have a tendency to stick to each other at the beginning, 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.
© 2001 Ken Hom. All rights reserved.