25th August 10:34
Thai Spring Roll
Thai Spring Roll
300g medium-sized prawns, peeled, deveined and chopped
300g minced pork
1/4 cup Shitake mushroom, sliced thinkly
3 garlic cloves
1 tablespoon fresh coriander roots, coarsely chopped
1/4 teaspoon black peppercorns
2 teaspoon sugar
1 carrot, peeled and grated
2 tablespoon chopped spring onion
3 teaspoon fish sauce
12 sheets frozen spring roll pastry
Vegetable oil for deep frying
Ingredients for Spring Roll Dipping Sauce :
1/4 cup sugar
1/4 cup water
1/2 cup vinegar
2 tablespoons fish sauce
1/4 teaspoon red chile flakes
2 tablespoons chopped coriander leaves
2 tablespoons chopped peanuts
Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic
and coriander roots into a coarse paste. Then add prawns, minced pork,
carrot, mushroom, chopped spring onion, and fish sauce. Mix together
thoroughly. Divide misture into 12 equal portions. Position a spring
roll sheet with a corner facing you. Shape a portion of mixture into a
10cm log and place it at a corner nearest to you. Roll up pastry to
enclose filling, folding in sides as you go. Brush top corner with a
little water to seal. Repeat with remaining mixture and spring roll
sheets. Heat oil in wok until hot. Cook spring rolls until golden and
cooked through (about 5 minutes). Drain on paper towl. Serve immediately
with spring roll dipping sauce.
Spring Roll Dipping Sauce Preparations :
Heat water in a saucepan until boiling, then add sugar, and vinegar.
Remove from heat and add fish sauce and chile flakes. Transfer to a
dipping saucer and mix in coriander and peanuts.
Thai Recipe by : EzyThaiCooking.com
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