Greetings from Nass Valley,
Today I would like to present how to make Deep – Fried spring rolls for an appetizer.
This time I produce my home grown sprouts in advance and enjoy to pick it out from a growing container. I think home-grown sprout can bring a bit more freshness to spring rolls that serve with sweet Thai chill sauce.
Ingredients to make spring rolls filling (Making 25 pieces)
25 sheets Spring Roll sheets (I use frozen)
1/2 cup Mince pork (or chicken)
1 Tsp Fine fine chopped garlic
2 cups Mung Bean noodles (measure after soaked dry bean vermicelli at room temperature water until soft and drain)
1.5 cup (Estimate) Thin slices Cabbage
1.5 cup (Estimate) Bean sprouts (How to produce home grown sprouts here)
1 cup shredded carrot
1 cup Firm Tofu (dice thin long)
2-3 leaves of Leek (cut the long green part and Branch count 3 second min. in boiling water then shock in cold water) pat dry and use a small knife make a tiny string
salt, black pepper, granulated sugar, Light soy sauce for taste
Glue to seal ingredients
1 Tbsp of All purpose flour, 1 Tbsp of corn flour, 1-2 Tbsp of temperature water
1. Add one table spoon of canola oil to the pan, use medium – high heat. Add garlic, fry until fragrant, then add ground chicken and sauté until chicken is well cooked, add cabbage, carrot, bean sprout and tofu. Seasoning with salt, pepper, sugar and soy sauce. Add bean vermicelli last. Let cool before wrap.
2. Make a glue by mix together all purpose flour with corn flour and add water it will feel like glue.
3. Start to wrap springs roll, separate spring roll sheet carefully so it will not tear and keep out of the air by cover with clear plastic so the sheet will not dry.
4. Wrap spring rolls (For a beginner you can watch my video) Deep fry on medium high heat until golden brown. Serve with sweet Thai Chili sauce.