Thai Spring Rolls

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

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/