Spring Rolls, Thai Style
A popular starter right
across the Far East.
Ingredients
- 1 – 2 oz transparent vermicelli noodles obtainable from Chinese supermarket
- 2 – 4 tbsp cooking oil for deep frying
- 1 onion, small, chopped finely
- 1 clove garlic, chopped finely
- 4 oz minced lean pork, chicken or beef
- salt, pepper, fish sauce, soya sauce, sugar to taste
- 1 oz carrots, grated
- 2 – 4 oz beansprouts, chopped coarsely
- 2 spring onions, chopped finely
- 10 spring rolls or pancake skin obtainable from Chinese supermarket
- 1 – 2 medium-size egg omelette, shredded
- 1 – 2 oz mushrooms, washed and sliced thinly
Instructions
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Soak the transparent vermicelli noodles until soft. Cut into short strips, 1 – 1½"
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Heat the oil and cook the onion and garlic until soft or brown.
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Add the minced meat, mushrooms, noodles, salt, fish sauce, soya sauce and sugar. Stir well, cover and lower the heat.
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Add the carrots and spring onion. Cook for a few more minutes then add the shredded omelette. Stir gently. Add chopped beansprouts. Drain off any liquid and leave to cool.
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Spoon the stir fried mixture onto the pancake skin and wrap in long or square panels as desired. Secure the edges with egg or water or with a mixture of water with cornflour dissolved in it.
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Heat the cooking oil. Deep fry until crispy and brown all over. Serve with chilli sauce or white radish.