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Spring Rolls, Thai Style

Pranee and Fuengsin
A popular starter right across the Far East.
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Prep Time 40 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine Thai
Servings 8
Calories 60 kcal

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

 

  • Soak the transparent vermicelli noodles until soft. Cut into short strips, 1 - 1½"
  • Heat the oil and cook the onion and garlic until soft or brown.
  • Add the minced meat, mushrooms, noodles, salt, fish sauce, soya sauce and sugar. Stir well, cover and lower the heat.
  • 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.
  • 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.
  • Heat the cooking oil. Deep fry until crispy and brown all over. Serve with chilli sauce or white radish.