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LOCATION: Recipes >> Asian >> Spring Rolls 03

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THAI SPRING ROLLS
Makes 12 large spring rolls, or 36 small hors d'oeuvre size

1 pack frozen spring roll wrappers
50 g bean thread vermicelli, soaked 20 min in hot water
4 Chinese dried mushrooms, soaked 20 min in hot water
1 tablespoon finely chopped coriander leaves and stems
1/2 teaspoon chopped garlic
50 g finely chopped bamboo shoots
1 large green onion, finely chopped
1 small carrot, finely grated
1 cabbage leaf, finely chopped
100 g bean sprouts, chopped
125 g finely minced pork or chicken
1 tablespoon fish sauce
vegetable oil for deep frying

Set spring roll wrappers aside, covered with a cloth to thaw.

Drain vermicelli and cut into 4 cm lengths. Drain mushrooms, remove
stems and chop caps finely. Mix mushrooms and vermicelli with the
prepared veggies and meat. Add fish sauce and stir until well
mixed.

To make small spring rolls, cut wrappers into quarters. Separate
wrappers and cover again with cloth to prevent drying. Place a
portion of the filling in one corner of a wrapper and fold the
corner over. Fold the two sides over the filling and roll up
towards the point. Moisten the end and stick down.

Heat oil in deep fryer or wok. Have a wire rack with paper towels
ready at hand for draining. When oil is hot, slide in 3 or 4 spring
rolls and fry until golden brown. Remove to rack and drain excess
oil.

Arrange spring rolls on a plate and garnish with sprigs of coriander
or parsley. Serve with a dish of Thai sweet chili sauce.

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