Another great recipe I was taught during my cookery course at the Koh Chang Thai Cookery School was Fried Spring Rolls! So tasty and a total crowd pleaser which is great for parties! This recipe unlike the last one doesn’t require as many herbs and less pounding etc. While I list the ingredients we used, you are free to put in or leave out what vegetables or meat you want. The chilli dipping sauce that goes with it is a great 0ne to know for parties, great with prawn crackers etc and it’s easy peasy to throw together. The pastry sheets for the spring rolls can be found in most Asian shops in the freezer. Apparently many Thai people use the same method with chopped pineapple, mango and banana instead of meat and veg for a dessert.
We would pass stall upon stall of amazing street food in Thailand each day. A bowl of Pad Thai would usually cost between 50c to €1 and would taste amazing, which was often our lunch. All the street food was amazing though, we would go to the fruit stalls for breakfast, coconut ice-cream stalls for a refreshing treat or any of the other stalls for a tasty snack such as these very spring rolls!
Serves 4 people (8 large spring rolls)
1/2 tbsp crushed red chilli
1 tbsp crushed garlic
1 tsp salt
1/3 cup sugar
1/4 cup vinegar (white wine vinegar)
1/4 cup water
500g spring roll sheets
100g mung bean noodle
200g minced pork or chicken
1/2 cup shredded cabbage
1/2 cup shredded carrot
1/2 cup chopped babycorn
1/2 cup chopped spring onion
1/2 cup beansprouts
1/3 cup mushroom finely sliced
1 tbsp chopped garlic
1 tsp sugar
2 tbsp light soya sauce (Chinese soya sauce in better than japanese soya sauce for this)
2 cups cooking oil (vegetable, sunflower, peanut etc… not olive or sesame oil which have a strong taste)
1. For chilli sauce bring vinegar, sugar, salt, garlic, chillies, water in the pot and cook over the low heat until everything has melted together and thickened. Set aside. (This will keep for a month in the fridge)
2. Heat 2-3 tbsp oil in the wok/deep pan, add garlic until fragrant, add minced meat, vegetables, mung bean noodle and cook until soft, season with 3-4 tbsp soya sauce.
3. Spread the spring roll sheet with one corner facing you, place a spoon of ingredients in the corner and roll the sheet away from you until you get half way through, then tuck the side corners in, and place a little egg wash (beaten egg) on the corner opposite you and roll it up.
4. Heat the oil over a medium heat until hot, dip the rolls in gently (maybe with a spatula to protect oil splashing and burning you) and let cook until golden brown, turning once. Remove and drain on absorbent paper.
5. Serve with chilli sauce.