Thai Spring Rolls

Po Piah Todd

Thai Spring Roll Ingredients

2 tablespoons of oil
2 cups of soya bean oil
4-6 cloves of garlic crushed and chopped
20 grams of diced carrot
30 grams of diced cabbage
30 grams of mushroom diced
30 grams of tofu diced
1/2 a cup of glass noodles, soaked for 10 minutes in cool water, drained and sliced
1 cup of bean sprouts sliced
2 tablespoons of grounded coriander
1 tablespoon of soya sauce
1 tablespoon of white sugar
1/4 of a teaspoon of salt and pepper
6 spring roll wrappers

Peanut Sauce Ingredients

Peanut Sauce Preperation

1. Bring the water, sugar and salt to boil in a small saucepan over medium heat.
2. Add the tamarind paste, sun dried chili powder and stir for 5 minutes.
3. Let the sauce cool and add the peanuts.

Spring Rolls Preperation

1. heat the oil in a wok and add the garlic.
2. One after the other add the ingredients in order of weight, carrot, cabbage, mushroom, tofu, coriander, soya sauce, sugar salt and pepper and stir fry for a couple of minutes.
3. Add the bean sprouts and glass noodles and stir fry for a half a further minute.
4. Lay a spring roll wrapper on a cutting board and place 2 tablespoons of the filling on the lower half. Fold the bottom half fist and the left and right sides over the first fold. Roll tightly and seal with the egg.
5. Heat the oil in a wok over medium heat. Add the rolls and fry until completely golden.
6. Serve with the peanut sauce.