Fried Spring Rolls

Fried Spring Rolls

RECIPE:

EQUIPMENT

• Wok or skillet, mortar or food processor

INGREDIENTS

• 50 grams Chicken, minced
• 1 cup Glass noodles (mung bean noodles)
• 1/2 cup Bean sprouts
• 1 clove Garlic, chopped
• 1 Coriander root
• 1 tsp White peppercorns
• 1 cup Cabbage, shredded
• 1/2 cup Carrot, shredded
• 1/4 cup Mushrooms, chopped
• 10-15 Spring roll wrappers
• 2 tbsp Wheat flour
• 2 tbsp Water

SEASONING SAUCE:

• 1 tbsp Oyster sauce
• 3 tsp Light soy sauce (same as 1 tbsp)
• 1 tsp Sugar
• Pinch White pepper powder (optional)

INSTRUCTIONS

• In a mortar, smash coriander root, peppercorns, and garlic until a paste. Set aside
• In a wok, add 2 tbsp of cooking oil and 2 tsp of paste (from 1) and stir fry until fragrant.
• Add minced chicken and cook.
• Add mushrooms, carrots, and cabbage and seasoning sauce. Cook briefly (do not overcook).
• Add glass noodles and bean sprouts. Cook briefly and then done.

WRAPPING THE ROLLS:

• Make the glue by mixing water and flour, to be used to seal the wrapper before deep frying
• Layout 1 sheet on cutting board in the shape of a diamond. Put about 2-3 tbsp of mix near corner nearest you.
• Carefully roll making sure to close in the ends.
• Apply glue and seal. Deep fry until golden brown.
• Let cool and serve with Thai sweet chili sauce (see link below)