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Kitchen drawer

Thai Spring Roll (Fried) - Daniel McFarland

Recipe

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Ingredients

  • 15 spring roll sheets
  • 3 oz mung bean noodles (vermicelli, or bean thread)
  • .5 cup shredded cabbage
  • .33 cup dried fungus
  • 1 tbsp soy sauce
  • 2.5 cups cooking oil
  • 2 cloves garlic, finely chopped
  • .5 cup ground pork or ground chicken
  • .5 cup shredded carrots
  • .5 tbsp ground black pepper
  • 2 tsp salt
  • 2 tbsp wheat flour or tapioca flour

Steps

  1. Defrost the frozen spring roll wrappers. They will dry easily, so always keep wrappers covered with moist kitchen towels as you work on one at a time.
  2. Soak the dried fungus in warm water until it is soft. Drain and set aside.
  3. Soak mung bean noodles in warm water for about 10 minutes or until they are soft. The mung bean noodles will appear transparent, drain the water completely. Cut them into short pieces (2 inches) and set them aside.
  4. Take 1/4 cup of water at room temperature in a small pot and put wheat flour or tapioca flour into it, mix this as well as you can. Put pot on very low heat and stir contents for about 3 minutes to make a paste. Set this aside.
  5. On medium heat, add 1 tbsp of oil into a frying pan, wait for 1 minute then add chopped garlic to it. Stir fry for half a minute. Add ground pork or chicken and stir fry for about 5 minutes.
  6. Add shredded cabbage, shredded carrots, fungus, mung bean noodles and stir well.
  7. Add soy sauce, salt, ground black pepper and stir well. Cook for 1-2 minutes or until the meat is done. Remove from heat and allow this to cool.
  8. To roll the spring rolls: put one wrapper on the cutting board or plate, put 1 tbsp of stuffing on the wrapper about 1-1/2 inches from the edge. Fold the edge towards the stuffing, firmly roll up the spring roll one time. Fold both side edges and then roll them up to the end. Use a little flour paste on the end to bind the wrapper. Place the rolls under a moist kitchen towel to prevent them from drying out, and take them out just before frying.
  9. On medium heat, pour 3 cups of oil in frying pan. Check if the oil is hot enough by putting small piece of spring roll wrapper into hot oil. If it's hot enough, the oil will sizzle around it. Fry 3 to 4 spring rolls at a time until golden brown. Place them on a paper towel.
  10. Serving: The spring rolls taste best when served warm with Thai Sweet Chili Sauce. The best way is to cut them into half to make sure they are not too hot to eat.

Tips: You can try using half ground shrimp and half ground pork to add a different texture and flavor. For vegetarian, you can omit the meat.

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