Preparation info
  • Makes


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Popularly called “gold bags”, these crisp pastry purses have a coriander-flavoured filling based on water chestnuts and corn. They are the perfect vegetarian snack.


  • 18 spring roll wrappers, about 8cm/31.4 in square, thawed if frozen
  • oil, for deep-frying
  • plum sauce, to serve


  1. Make the filling. Place the baby corn, water chestnuts, shallot and egg yolk in a food processor or blender. Process to a coarse paste. Place the egg white in a cup and whisk it lightly with a fork.

  2. Put the cornflour in a small pan and stir in the water until smooth. Add the corn mixture and chopped coriander and season with salt and pepper to taste.