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

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

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/