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19 December 2012,22:55 by
J.Sujatha

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THAI SPRING ROLLS

Serves :
8

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • Soak the vermicelli in hot water for 4 - 5 minutes or until soft. Drain and cut with a sharp knife to shorten the noodles.
  • Soak the black fungus in boiling water for 3 - 4 minutes until soft, then drain. Remove, discard the hard stalks and finely chop.
  • Mix the flour and water in a small saucepan until smooth. Stir and cook over a medium heat for 2 - 3 minutes or until thick.
  • Heat oil in a wok and lightly brown the garlic. Add the prawns, vermicelli, soaked fungus, carrots, peas, sweet corn, bean sprouts, ginger, soy sauce and pepper and cook for 4 - 5 minutes. Taste and adjust the seasoning. Allow to cool.
  • Place a few spring roll sheets on a work surface. Spoon of the filling along the side nearest to you. Bring the edge up, and then roll it away from you a half-turn over the filling.
  • Fold the sides into the centre, then wrap and seal the join tightly with flour paste and lay on a tray. Repeat with the rest.
  • Heat the oil in a wok over a medium heat. Deep - fry small batches for 8 - 10 minutes until crispy. Drain on kitchen paper.
  • Serve hot or warm, with Sweet Chili Sauce.

INGREDIENTS

  • 25 grams Mung bean vermicelli
  • 10 grams Dried black fungus
  • 1 tablespoon Plain flour
  • 3 tablespoons Water
  • 1 tablespoons Cooking oil
  • 2 Garlic cloves finely chopped
  • 75 grams raw prawns Minced
  • 25 grams Carrots, finely shredded
  • 25 grams frozen peas defrosted
  • 25 grams frozen sweet corn kernels, defrosted
  • 75 grams Bean sprouts
  • Piece of fresh root ginger peeled, finely grated
  • 1 tablespoons Light soy sauce
  • ¼ teaspoon Ground white pepper
  • 100 grams Pack spring roll sheets, 5 inches square
  • Cooking oil, for deep - frying

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