If the freezing cold weather has left you daydreaming of sunnier climes, transport your kitchen to the Far East with these easy-to-make Thai Spring Rolls. Enjoy them plenty of sweet chilli dip.
Ingredients
Makes about 20
50g vermicelli
100g minced lean pork
1 clove garlic
70g beansprouts
2 tbspn oyster sauce
1 tsp white sugar
1 tbspn chopped coriander
pinch salt
pinch white pepper (black will do)
20 x sheets of spring roll pastry
banana for sticking
Method
1. Mix the pork with the oyster sauce and a pinch of the white sugar. Mix well.
2. Soak the noodles in boiling water for a few minutes, rinse under cold water
and chop into 40mm lengths
3. Pound the garlic in a pestle and mortar until crushed.
4. Gently heat the oil in a wok and stir fry the garlic until golden - do not burn.
5. Add the minced pork and continue to fry breaking the pork up into smaller
pieces
6. Once the pork is cooked, add the bean sprouts, and cook for 1 more minute
7. Add the noodles, oyster sauce, sugar, salt, pepper, and coriander.
8. Mix and then turn out onto a tray to cool.
Wrapping
1. Cut the end of the banana and use as a sticking paste (much like edible pritt stick!)
2. Place cooled filling in centre of pastry
3. Fold over diagonally and stick*
4. Holding finger tips over the ‘roll' use thumbs to roll pastry slightly to enclose the filling
5. Fold in sides and stick*
6. Roll the until fully closed and stick
Cooking
1. Deep fry at 170°C until golden brown
2. Once cooked, place on kitchen towel to remove excess oil
Serving
1. Place in a basket with sweet chilli sauce in a side bowl
Additional
Looking to upgrade your meal? Why not cook a Thai Red Curry to follow the spring rolls? Check out this video from Jeremy Pang, the head chef of our sister company School of Wok. Delicious!