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19 December 2012,23:12 by

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Under some of Thai’s favorite starters are also the famous Gold Bags. The nice combination between sweet and sour Fish filling in a flower bag is the perfect starter, good for any occasion and any taste.
Makes :
40 Bags

Preparation Time :
60 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Mix the Flour and Water in a saucepan until it becomes a smooth paste. Stir over medium heat for 2 - 3 minutes until it gets thicker.
  • Now finely chop 10 of the Long Chives. Mix the Prawns, the Water, the Chestnuts, the Garlic, the Chopped Chives and the Pepper and Salt.
  • Clean and soak the remaining Chives well and in hot water for 2 minutes until they become softer, then drain and dry them.
  • Take 1 Teaspoon of filling and put it in the middle of a spring roll sheet. Use your finger to brush around it with the Flour Paste, then pull up the 4 corners and pinch them together, enclosing the filling. Then tie the bag with a chive and lay on a tray. Repeat until the entire filling is finished.
  • Now heat up 7 cm (3 inches) of Oil in a wok over medium heat. The Oil is ready when a small piece of Spring Roll sheet sizzles. Deep fry batches of 10 bags for 8 - 10 minutes until the bags are lightly brown and crispy. Then drain them with a kitchen paper. Serve hot with Sweet Chilli Sauce.
  • That's it. Enjoy.


  • 6 Tablespoons of cold Water
  • 1½ Tablespoons of Plain flour
  • 60 Long Chives
  • 450 Grams of Minced Raw Prawns
  • 150 Grams of Can Water Chestnuts, drained and roughly chopped
  • 4 Finely chopped Garlic Cloves 
  • ½ Teaspoon of ground White Pepper
  • 200 grams pack (about 50) of 12 cm (5 inches) square, Frozen Spring roll sheets, defrosted 
  • Cooking oil for frying
  • Salt to taste as preferred

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