THAI FRIED SPRING ROLLS - A Classic Food

THAI FRIED SPRING ROLLS - These spring rolls can be made really quickly, as the filling is so basic and things are put together using eyeball rather than strict measurements. Fun to make and you can develop your own style. We like making several dozen at a time then storing uncooked rolls in the freezer in a zip-lock bag. For 4 Person(s)

INGREDIENTS

1 package Spring Roll Wrappers
1 handful Shredded Carrot
1 handful Finely Sliced Onion
1 handful Ground Pork
1 handful Finely Sliced Fresh Prawns
4 splashes Fish Sauce
2 splashes Golden Mountain Sauce
2 pinches Ground Black Pepper
1 teaspoon Cane Sugar
2 ounces Fresh Red Thai Chile Peppers

The amount you make is up to you and can be varied depending on how many spring rolls you want, but we used a small cereal bowl for the filling ingredients and that yielded 8 spring rolls.

For the meat, we prefer about 70% pork and 30% prawns, but you can vary that depending on preference. To the sum total of meat, add about 20% onion and 20% carrot.

Season with fish sauce, Golden Mountain sauce (soy bean sauce), sugar and pepper.

Mix well with your hands until thoroughly combined.

Lay out a spring roll wrapper and place filling into the lower third, center. Tightly wrap, then seal the wrapper by dabbing your finger into bowl of raw egg (whisked together) then wipe on the corner of your wrapper to keep together like glue.

Heat at least an inch of cooking oil in a wok and bring to a high temperature (it takes a bit of patience, but temperature is very important). Add some spring rolls and let cook a bit before turning the heat down to medium. Turn your rolls with tongs to make them evenly browned, then remove and place on paper towel or in a strainer over a bowl.

For the dipping sauce: Slice fresh red chili peppers and place in a dish, then add a mixture of about 50% fish sauce and 50% water. This is a nice spicy sauce that goes well with the rolls.

For a delicious Thai Coconut Milk Soup, get this Ingredient Pack and all you need is Chicken and Mushrooms: Tom Kah Gai Packet