Thai Spring Rolls
Courtesy of Marions Kitchen = 
https://www.marionskitchen.com

 

Traditional Thai Spring Rolls

  Serves: Makes about 20
 

Ingredients

20 large spring roll wrappers

Dipping sauces to serve e.g.
             Marion’s Kitchen Coconut Sweet Chilli
, Marion’s Kitchen Sweet Chilli and
             Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy)

 

Vegetable oil for deep frying

 

Filling:
 

100g bean thread (cellophane) noodles

3 garlic cloves

1 tsp black peppercorns

2 coriander roots, chopped

1 tbsp vegetable oil

200g (7 oz) pork mince

1 cup grated carrot

2 cups finely sliced cabbage

2 tbsp fish sauce

 

Spring Roll Glue:

3 tbsp plain flour

3 tbsp water
 

Instructions
 

STEP 1

For the filling, soak noodles in warm water for 5 minutes to soften. Drain, then use scissors or a knife to cut noodles into short lengths. Use a mortar and pestle to pound the garlic, peppercorns and coriander root to a fine paste. Heat vegetable oil in a pan over medium heat. Add the garlic paste and cook for about a minute. Add the pork and cook until just cooked through. Then add the noodles, carrot, cabbage and fish sauce. Cook for about 3 minutes or until vegetables
have softened. Taste and season with more fish sauce if needed.  Set aside to cool completely.
 

STEP 2

Make the spring roll glue, by mixing the flour and water together to form a thick paste.

 

STEP 3

Place about a heaped tablespoon of filling onto a wrapper. Fold like an envelope and roll up, sealing with the spring roll glue. Repeat with remaining filling and wrappers.

 

STEP 4

Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, cook spring rolls in batches for 3-4 minutes or until golden brown. Remove and drain. Serve with the dipping sauce.


Courtesy of
Marions Kitchen.com
https://www.marionskitchen.com/traditional-thai-spring-rolls/?fbclid=IwAR3WEm7fCIK_RvPg-S67uUAuln-EGa07-ODuXaiqMPTsORJm4sjisEO8c0Y

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