Thai Deep Fried Spring Rolls Recipe

A very tasty Thai recipe style cuisine of deep Fried Spring Rolls. The preparation time for this recipe will be around 35 minutes and cooking time of 15 minutes. This recipe makes approximately 25 spring rolls.

Ingredients

30g dried bean vermicelli
2 cloves garlic
3 coriander roots
1 tablespoon oil
100g raw prawn meat (finely chopped)
150g lean pork mince
1 medium carrot (grated)
3 spring onions (chopped)
2 teaspoons fish sauce
1 tablespoon chilli sauce
2 teaspoons water
25 spring roll wrappers
oil for deep frying
Thai sweet chili sauce or any dipping sauce

Method

1. Break the vermicelli into 4 cm pieces and place the pieces in a heat proof bowl. Cover with boiling water and leave to soak for 4 minutes or until soft; drain well.

2. Chop the garlic and finely chop the coriander roots. Heat the oil in a wok or frying pan. Add the garlic and coriander roots to the wok and stir fry for 30 seconds. Add the prawn meat and pork mince to the wok and stir fry for 5 minutes, using a wooden spoon or fork to break up any lumps as it cooks. Add the carrot, spring onions, fish sauce, chili sauce and noodles to the wok. Stir well and then allow to cool.

3. In a small bowl, mix the cornflour and water to form a paste. Place the spring roll wrappers on a damp tea towel and cover with one end of the tea towel.

4. Place 1 spring roll wrapper at a time, with a corner towards you, on another damp tea towel. Using your fingertip, wet all the edges with the cornflour paste.

5. Place 1 tablespoon of filling in the center of the wrapper and spread the filling out to form a sausage shape. Fold the edges towards the center and roll up the spring roll tightly. Seal the edge with paste. Continue with the remaining wrappers and filling, keeping the spring rolls covered with a damp tea towel.

6. Heat the oil to moderately hot in a wok or deep frying pan and cook the spring rolls 3 or 4 at a time until they are golden brown. Remove from the oil using a wire mesh strainer, tongs or a slotted spoon. Drain the spring rolls on paper towels and serve immediately with a dipping sauce.

Storage time
Filled spring rolls can be frozen in airtight containers, with freezer wrap between each layer, for up to 3 months. Cook while still frozen. Do not defrost before cooking as they will fall apart.

Hints
To test whether the oil is hot enough, lower a small piece of bread or part of one of the spring roll wrappers into the oil; the oil will sizzle straight away if it is hot enough. Wooden chopsticks can be used too.

Spring roll wrappers are paper thin and will dry out if you don't place them on a damp tea towel and keep them covered with one end of the tea towel. If you are  using frozen ones, defrost them before use.