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Thai supper recipes: Deep-fried spring rolls

Serves: 8-10 persons

30 g dried bean vermicell

2 clovers garlic

3 coriander rooots

1 tablespoon oil

100 g raw prawn meat, finely chopped

150 g lean pork mince

1 medium carrot, grated

3 spring onions, chopped

2 teaspoons fish sauce

1 tablespoon chiil sauce

2 teaspoons cornflour

2 tablespoons water

25 spring roll wrappers oil, for dppe-frying dipping sauce

1.

Break the vermicelli into 4 cm pieces and place the pieces in a heatproof bowl. Cover with boiling water and leave to soak for 4 minutes or until soft; drain well.

2.

Chop the garlic and finely chop the coriander roots. Heat the oil in a wok or frying pan. Add the garlic and coriander roots to the wok and stir-fry for 30 seconds. Add the prawn meat and pork mince to the wok and stir-fry for 5 minutes, using a wooden spoon or fork to break up any lumps as it cooks. Add the carrot, spring onions, fish sauce, chilli sauce and noodles to the wok. Stir well and then allow to cool.

3.

in a small bowl,mix the cornflour and water to form a paste. Place the spring roll wrappers on a damp tea towel and coveer with one end of the tea towel.

4.

Place 1 wpring roll wrapper at a time, with a corner towards you, on another damp tea towel. Using your fingertip, wet all the edges with the cornflour paste.

5.

Place 1 tablespoon of tilling in the centre of the wrapper and spread the filling out to form a sausage shape. Fold the edges towards the centre and roll up the spring roll tightly. Seal the edge with paste. Comtinue with the remaining wrappers and filling, keeping the spring rolls covered with a damp tea towel.

6.

Heat the okl to moderately hot in a wok or deep frying pan and cook the spring rolls 3 or 4 at a time until they are golden brown. Remove from the oil using a wire mesh strainer, tongs or a slotted spoon. Drain the spring rolls on paper towels and serve immediately with a dipping sauce.

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