Thai Spring Rolls

Name: Thai Spring Rolls
Yield: Makes Twenty-Four
Cuisine: Thai
Ingredients: 225 g/8 oz minced (ground) pork; 50 g/2 oz peeled cooked prawns (shrimp), thawed if frozen; 30 ml/2 tbsp Thai fish sauce; 50 g/2 oz cellophane noodles; 30 ml/2 tbsp vegetable oil; 2 garlic cloves, chopped; 2 fresh red chillies, seeded and chopped; 30 ml/2 tbsp plain (all-purpose) flour; vegetable oil, for deep-frying; sweet chilli dipping sauce, to serve; 4-6 Chinese dried mushrooms, soaked for 30 minutes in warm water to cover; 24 x 15 cm/6 in square spring roll wrappers, thawed if frozen; ground black pepper; 15 ml/1 tbsp chopped fresh coriander (cilantro); 2 spring onions (scallions), finely chopped; 50 g/2 oz/⅔ cup beansprouts; 50 g/2 oz piece of canned bamboo shoot, drained and chopped; 1 carrot, grated; 5 ml/1 tsp granulated sugar

Preparation info

Makes
Twenty-Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Crunchy spring rolls are as popular in Thailand as they are in China. Thais fill their version with a delicious garlic, pork and noodle mixture.

Ingredients

24 x 15 cm/6 in square spring roll wrappers, thawed if frozen
30 ml/2

Asia
Thailand
Snack
South East Asia
Spring

Method

Make the filling. Drain the soaked mushrooms. Cut off and discard the stems, then chop the caps finely.
Place the noodles in a large bowl, cover with boiling water and soak for 10 minutes. Drain the noodles and snip them into 5cm/