Thai Spring Rolls Recipe – Paw Pia Tord
Can also be made by adding 3/4 cup of minced chicken, pork, shrimp or tofu.
1 tbl oil
¼ cup carrot (finely shredded)
¼ cup Chinese cabbage (finely shredded)
¼ cup fresh bean sprouts (washed)
1⁄4 tsp Thai black pepper (ground)
1 tbl sugar (optional)
1 tbl Thai light soy sauce
1 tbl Thai or Chinese oyster sauce
4 medium sized spring roll wheat wrappers (usually found in frozen section at grocery store)
1 beaten egg
Enough oil for deep frying
Put ¼ cup of oil into a wok on a low heat, add meat and cook thoroughly. Then carrot and cabbage. Stir-fry for 1 minute and add the bean sprouts. Stir-fry the mixture for about 3-5 minutes and then add the sauce ingredients. Stir-fry to combine and then put the mixture onto a plate or bowl to cool.
Divide the mixture into 4 portions and let cool. Put the mixture (with no liquid) into the middle of the spring roll wrapper (remember the diamond shape method) and fold one side over the mixture and pull back slightly and then fold in the edges and roll tightly. When the wrapper is rolled up use the beaten egg to seal the edge. Do this for all 4 portions. The spring rolls can be prepared in advance and kept in the refrigerator until ready to fry.
When you are ready to fry the spring rolls, add oil into a wok on a medium heat. When the oil is hot (use a wooden chopstick to test, if bubble form around the chopstick the oil is hot enough) put in the spring rolls and keep turning them until they begin to turn golden brown. Remove and put them onto some paper towels to drain. Serve hot with plum or sweet chili dipping sauce.
Serves 2 hungry people