Thai-style Spring Rolls

Preparation info

  • Difficulty

    Easy

  • Makes about

    25

    small rolls

Appears in

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.

Ingredients

  • tablespoons plus 400 ml (14 fl oz) groundnut (peanut) oil
  • 3 tablespoons coarsely chopped garlic
  • 175 g 6 oz) cooked fresh crabmeat
  • 110 g (4 oz) Chinese sausages, finely chopped
  • 2 tablespoons fish sauce or light soy sauce
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons finely chopped fresh coriander
  • 2–3 tablespoons plain flour
  • 2–3 tablespoons water
  • 1 packet small rice paper wrappers
  • Dipping Sauce

Method

Heat a wok or large frying pan over high heat until it is hot. Add the tablespoons of oil and, when it is very hot and slightly smoking, add the garlic and stir-fry for 30 seconds. Then add the crab, Chinese sausages, fish sauce and pepper, and continue to stir-fry for 2 minutes. Remove from the heat and stir in the fresh coriander. Allow the mixture to cool thoroughly.

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 2 tablespoons of the filling on the softened wrapper. Fold in each side and then roll it up tightly. Seal the ends with a little of the flour-paste mixture. You should have a roll about 7.5 cm (3 in) long, a little like a small sausage. Repeat the procedure until you have used up all the filling.

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.

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