This crispy deep-fried dish is considered as a cannot-live-without treat to Thai food. It is best served on celebrations especially at the New Year.
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You can substitute cellophane noodles with bean thread noodles; and fresh bean sprouts with 1 c. shredded cabbage. |
طريقه التحضير |
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Finely chop onion into small pieces. Grind black pepper. Chop clove garlic into tiny pieces. |
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Peel carrots and cut lengthwise. |
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Prepare filling by placing black mushrooms in a small bowl filled hot water to soak for 15 minutes. Drain, then cut caps into thin slices. Remove stems. |
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Place noodles in a bowl filled with hot water for 4 to 5 minutes to soak. Drain then cut into 2-inch slices. |
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Make a mixture of beaten egg, carrots, bean sprouts, onion, mushrooms, noodles, pork, beef, fish sauce, pepper, garlic, and sugar. Blend whole mixture thoroughly until well mixed. Set aside. |
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Dip the spring roll wrappers in hot water to moisten. |
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Quickly start adding the filling in the center of moistened spring-roll wrappers. Place reasonable amount of filling in center of each wrapper. |
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Fold bottom edges over filling. Fold in the right and left edges and allow to overlap. Roll up toward top. |
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Arrange on a plate then cover with a moist towel until ready to fry. |
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Place in a pan to fry over 350°F heat. |
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Avoid placing many rolls at each frying time. |
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Keep on heat for 4 minutes or until light golden brown. |
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Remove fried rolls and drain on paper towels. |
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Cut rolls into mouthful pieces and serve hot. |
While moistening rice papers, be careful or they might become wet then tear easily.
Fried rolls can be kept warm in a 200°F oven.
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Thai spring rolls are best served with individual bowls of nam pla prik or with sweet and sour sauce. |
المقادير
