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POPPYA THOD

(THAI SPRING ROLLS)

 
  Another favorite Thai food. Slightly crispy on the outside but soft on the inside.
 

INGREDIENTS

2 tablespoons oil
1 teaspoon minced garlic
8 oz (250 g) minced pork
2 cups grated carrots
2 cups chopped celery
1/4 cup ( 2 fl oz / 60 ml) fish sauce (nam pla)
1 tablespoon Maggi seasoning
2 tablespoons sugar
1/8 teaspoon white pepper
1 cup bean sprouts
20 spring roll wrappers
2 egg yolks, beaten
3 cups (24 fl oz / 750 ml) oil for deep frying
 
PREPARATION
Heat a large skillet, add the oil, garlic, and pork, and saute' until the pork is cooked. Add the carrots, celery , sauces, sugar, and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with a sweet and sour sauce.
 
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