Here is a delightful vegetarian version of Thai spring rolls. They make a perfect starter for a Thai meal, or can be served with drinks for a large crowd.
Soak the dried mushrooms in warm water for 20 minutes, drain them and squeeze out any excess liquid. Trim off the stems and slice the caps into
Peel and cut the carrots into
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 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 the 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.