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วันจันทร์ที่ 6 สิงหาคม พ.ศ. 2555

Spring rolls (por pia thod)


A crispy, tasty and crunchy delicious Thai appetizer. Serve with Thai sweet chili sauce or plum sauce. Make these ahead and freeze. They are good for everyone.

 
Ingredients
2 cups ground pork
1 tbsp vegetable oil for stir frying
2 tbsp minced garlic
1 cup carrot sliced into matchstick pieces
1 cup cabbage thin sliced
1 cup shiitake mushrooms
1 cup water chestnut in can sliced into matchstick pieces
1 cup glass noodles
3 cups cooking oil for deep frying
1 large egg
30 pieces spring roll wrappers

Seasoning Ingredients
3 tbsp oyster sauce
1 tsp sugar
1 tbsp soy sauce
2 tbsp corn starch in 1/4 cup of water

Directions
Soak glass noodles in room temperature water until soft (about 10 minutes), Remove from the water and cut into 1 inch. Soak dry shiitake mushrooms as same as glass noodles.
When they are soft squeeze the water and slice into matchstick pieces

Preheat 1 tbsp. of vegetable oil in a wok over medium heat. Add garlic stir-fry until fragrant add ground pork and 1 tbsp soy sauce. Stir fry well until ground pork cook through.
Remove from the heat.

Heat remaining vegetable oil in large frying pan. Add shiitake mushrooms stir-fry until fragrant add water chestnuts, carrot, cabbage, glass noodles, corn starch in water. Stir fry well, add cooked ground pork and seasoning with oyster sauce, soy sauce, sugar, corn starch in water, mix thoroughly. 
Remove from heat let filling cool before filling spring rolls remove from heat.

Preparation for wrapping
Peel off 1 piece spring wrapper lay on flat surface.
Scoop up a spoonful of the filling mixture and place it out on one corner of the wrapper. 
Fold the wrapper edge over the filling, then fold in the right and left sides, 
brush the folded edges with beaten egg and roll up neatly. Repeat until you run out off filling.

To fry spring rolls
place cooking oil in deep-frying pan over medium high heat. When it is very hot and slightly smoking. Add spring rolls in oil deep fry a few spring rolls at a time.
Using tongs, place spring rolls in oil. Spring rolls are done when they turn golden-brown. Place on paper towels to drain oil.

The ingredients is prefect for filling 30 pieces of spring roll wrappers

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 

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