Aug 2, 2011

Thai Spring Rolls

Yields about 24 Spring Rolls.


1 frozen package of spring roll wrappers 8”by 8” size (thawed)..or Chinese Egg roll wrappers
1 lb of lean ground pork - optional (or ground beef or ground turkey)
1 small bunch of mung bean thread noodles or cellophane noodles (soaked, drained and cut)
½ cup shredded cabbage
3 cups shredded fresh carrots
½ cup dried black fungus (soaked and drained) optional
4 cloves fresh garlic (finely chopped)
1 tsp sugar
2 tbsp soy sauce
A few drops of sesame oil
Fresh ground pepper
4 cups of vegetable oil
Sweet & Sour Duck Sauce


In a mixing bowl add soy sauce, sugar, & fresh ground pepper to the ground meat.
Pre soak cellophane noodles in a bowl of cold water for at least 10 minutes.
Drain, then cut noodles into shorter lengths.
Add them to the bowl.
Add in shredded fresh carrots, cabbage & chopped fresh garlic.
Add pre soaked and drained dry fungus (optional).
Add a few drops of sesame oil.
Mix all the ingredients together well.
Take out one of the peeled spring roll skins and lay it on flat surface.
Scoop up a spoonful of the filling mixture and lay it out on one corner of the wrapper.
Fold the wrapper twice to form triangle shape then close both ends and tighten.
Roll the wrapper to the end.
Set it on a tray.
Repeat until you run out of filling.
Heat vegetable oil in a deep pan over medium heat.
Add spring rolls to the pan and fry both sides until the roll turns golden brown.
Scoop the rolls up with strainer to drain the oil.
Set rolls on a paper towel to absorb excess oil.
Keep them warm in the oven until they are read to serve.
Serve with Sweet & Sour Duck Sauce.


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