THAI SPRING ROLL




Ingredients

* 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


Preparations

1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.

2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide misture into 12 equal portions.

3. 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.

4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).

5. Drain on paper towl. Serve immediately with spring roll dipping sauce.



Spring Roll Dipping Sauce Preparations :

1. Heat water in a saucepan until boiling, then add sugar, and vinegar.

2. Remove from heat and add fish sauce and chile flakes.

3. Transfer to a dipping saucer and mix in coriander and peanuts.


Thai Recipe by : EzyThaiCooking.com