Thai spring rolls are delicate and compact compared to the looser Chinese and Vietnamese versions. They are also rather mildly flavoured, and the sweet sauce is an essential accompaniment. Great finger food as a starter or as part of a Thai tapas selection.
Ingredients:
- 2 tbsp/30ml flour
- 6 spring roll sheets (approx 10inch/25cm square)
- 60g dry glass noodles, soaked in cold water until soft (about 120g wet weight)
- 8 pieces dried mushroom, soaked in cold water to soften, finely chopped
- 120g minced pork (omit for a vegetarian roll)
- 2 cloves garlic, finely chopped
- 2 tbsp/30ml fish sauce
- 2 tbsp/30ml light soy sauce
- 1/2 tsp/2.5ml sugar
- Ground white pepper
- Oil for deep-frying
For the dipping sauce:
- 4 tbsp/60ml sugar
- 6 tbsp/90ml rice vinegar
- 1/2 tsp/2.5ml salt
- 1 small red chilli, finely chopped
- 1 small green chilli, finely chopped
Method:
- Combine the flour with 4 tbsp/60ml water. Heat the flour and water together, stirring, until thick and clear.Pour into a saucer and set aside. If making small spring rolls, cut each sheet into 4 equal pieces.
- Drain the noodles, using scissors, cut into very small pieces. Place in a bowl and mix thoroughly with finely chopped mushroom, minced pork (if using), garlic, fish sauce, soy sauce, sugar and a sprinkle of pepper.
- On each sheet, place 1 1/2-2 tbsp/25-30ml of the mixture (1 heaped teaspoon if making small rolls) fold in 3 corners to make an envelope and wrap tightly. Seal the joins tightly with the flour and water paste. The rolls can be chilled or frozen for future use. Otherwise, deep-fry the rolls until golden brown.
- For the dipping sauce: Mix the sugar, rice vinegar and salt. Heat in a pan until thickened. Divide the syrup into two portions and add the chopped chillies to one of them. Serve the rolls on a plate with the sauces on the side for dipping.
Recipe by kind permission of Very Thai