THAI SPRING ROLL(poh piah tod)


 THAI SPRING ROLL(poh piah tod)
(For 2-4 Serving)
Ingredients
  • 300g medium-sized prawns, peeled, deveined and chopped
  • 300 grams minced pork
  • 1/4 cup Shitake mushroom, sliced thinly
  • 3 garlic cloves
  • 1 tablespoon fresh coriander roots, coarsely chopped
  • 1/4 teaspoon black peppercorns
  • 2 teaspoons sugar
  • 1 carrot, peeled and grated
  • 2 tablespoons chopped spring onion
  • 3 teaspoons fish sauce
  • 12 sheets frozen spring roll pastry
  • Vegetable oil for deep frying

Ingredients for Spring Roll Dipping Sauce :
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup vinegar
  • 2 tablespoons fish sauce
  • 1/4 teaspoon red chile flakes
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped peanuts

Preparations
1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.
2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide mixture into 12 equal portions.
3. Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm long and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.
4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).
5. Drain on paper towl. Serve immediately with spring roll dipping sauce.

Spring Roll Dipping Sauce Preparations :
1. Heat water in a saucepan until boiling, then add sugar, and vinegar.
2. Remove from heat and add fish sauce and chile flakes.
3. Transfer to a dipping saucer and mix in coriander and peanuts.
(For 2-4 Serving)