Starters Recipes - Thai Spring Rolls Recipe

Ingredients

• 4-6 dried Chinese mushrooms (soaked)

• 50g/2oz bean thread noodles (soaked)

• 2 tablespoons vegetable oil

• 2 garlic cloves (chopped)

• 2 red chilies (seeded and chopped)

• 225g/8oz minced pork

• 50g/2oz chopped cooked prawns

• 2 tablespoons fish sauce

• 1 carrot (finely shredded)

• 50g/2oz bamboo shoots (chopped)

• 50g/2oz bean sprouts

• 2 spring onions (chopped)

• 1 tablespoon chopped fresh coriander

• 2 tablespoons flour

• 24 x 15cm/6in square spring roll wrappers

• Vegetable oil for frying

Serves 6

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Method:

1. Drain and chop the mushrooms. Drain the noodles and cut into 5cm/2in lengths.

2. Heat the oil in a wok, add the garlic and chilies and fly for 30 seconds. Add the pork and stir until the meat is browned.

3. Add the noodles, mushrooms and prawns. Season with fish sauce. Tip into a bowl. Mix in the carrot, bamboo shoots, bean sprouts, spring onions and coriander for the filling.

4. Put the flour in a small bowl and mix with a little water to make a paste.

5. Place a spoonful of filling in the centre of a spring roll wrapper. Turn the bottom edge over to cover the filling, then fold in the sides. Brush the flour paste mixture over the top edge and seal. Repeat with all 24 wrappers.

6. Heat the oil in a wok. Slide in the spring rolls a few at a time and fly until crisp and golden brown. Remove with a slotted spoon and drain on kitchen paper.