Saturday, July 11, 2009

Thai Spring Rolls

Thai Spring Rolls, originally uploaded by ParsecTraveller.

These tasty Thai spring rolls are easy to make and don't require any super-exotic ingredients. Filled with clear noodles, pork, cilantro, pepper, and carrot, they're an explosively flavorful snack that will be sure to please.

Thai Spring Rolls (Po Pia Thot)

- 1 frozen package of spring roll wrappers (8” × 8”)
- 1 lb lean ground pork
- 2 small packages of mung bean thread noodles (4 oz.)
- 2-3 cups shredded fresh carrots
- 4-5 cloves of garlic, chopped finely
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- few drops of sesame oil
- fresh ground pepper
- vegetable or canola oil for frying
- fresh chili paste (optional)
- 2-3 tablespoons cilantro, chopped (optional)

In a large mixing bowl, stir together the fish sauce, soy sauce, sugar, and fresh ground pepper. Soak or boil the mung bean noodles until tender and cut them into shorter pieces. Add the noodles, carrots, garlic, ground pork, sesame oil, optional chili paste and cilantro to the bowl. Mix the ingredients together until thoroughly combined.

Peel the spring roll wrappers and store them under a damp cloth towel until use. Take about 2 tablespoons of the stuffing and place in each wrapper. Roll the wrappers up and seal them with a few drops of water.

Fry the spring rolls in vegetable oil on medium heat until they turn golden brown and are cooked through. Serve with a sweet and sour sauce, such as nuoc mam.

Recipe adapted from:

Thai Food Tonight


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