Thai Spring Rolls

Ingredients for 6 servings:

• 5 mushrooms, soaked shiitake
• 50 g noodles (vermicelli), cooked
• 2 tbsp vegetable oil
• 2 clove(s) garlic, squeezed
• 2 chili peppers, pitted and finely chopped
• 225 g minced pork
• 50 g chopped prawns
• 2 tbsp fish sauce
• 1 tsp sugar
• 1 carrot(s), finely grated
• 50 g soy sprouts
• 2 spring onions, finely chopped
• 1 tbsp coriander greens, chopped
• 2 tbsp, leveled flour
• 24 sheets of dough for spring rolls (hun tun), 15 cm square
• pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Po Pia Taud

Cut the mushrooms and vermicelli into small 5 cm pieces. Heat the oil in a wok, add the garlic and chili, and after 30 seconds, add the minced pork. Fry the meat until browned. Add the vermicelli, mushrooms, and shrimp, and season with fish sauce, sugar, and pepper. Mix in the carrots, bean sprouts, onions, and coriander. In a small bowl, mix the flour and water. This will seal the rolls. Place a spoonful of the filling in the center of each pastry sheet. Fold one edge over the filling, fold in both sides, and then form a roll. Brush the seam with the flour mixture to seal the rolls. Fry the rolls in hot deep-frying oil.