Recipe Archives->Asian Sea->Spring Rolls 02

Thai Spring Roll

300g medium-sized prawns, peeled, deveined and chopped
300g minced pork
1/4 cup Shitake mushroom, sliced thinkly
3 garlic cloves
1 tablespoon fresh coriander roots, coarsely chopped
1/4 teaspoon black peppercorns
2 teaspoon sugar
1 carrot, peeled and grated
2 tablespoon chopped spring onion
3 teaspoon fish sauce
12 sheets frozen spring roll pastry
Vegetable oil for deep frying

1/4 cup sugar
1/4 cup water
1/2 cup vinegar
2 tablespoons fish sauce
1/4 teaspoon red chile flakes
2 tablespoons chopped coriander leaves
2 tablespoons chopped peanuts

Finely chop prawns and place in a medium bowl. Pound peppercorns,
garlic and coriander roots into a coarse paste.  Add prawns,
minced pork, carrot, mushroom, chopped spring onion, and fish sauce.
Mix together thoroughly. Divide misture into 12 equal portions.
Position a spring roll sheet with a corner facing you. Shape a
portion of mixture into a 10cm log and place it at a corner nearest
to you. Roll up pastry to enclose filling, folding in sides as you
go. Brush top corner with a little water to seal. Repeat with
remaining mixture and spring roll sheets.

Heat oil in wok until hot. Cook spring rolls until golden and cooked
through (about 5 minutes).  Drain on paper towl. Serve immediately
with spring roll dipping sauce.

For sauce, heat water in a saucepan until boiling, add sugar, and
vinegar.  Remove from heat and add fish sauce and chile flakes.
Transfer to a dipping saucer and mix in coriander and peanuts.

Printable version: spring-rolls02.txt.