Spring Rolls

Andy loves Thai food, and several years ago he decided to try making his own spring rolls. These turned out very well and we really enjoy making them. They freeze well, and you can pull out just a couple at a time to go along with a meal. They can go straight from the freezer into the frying pan.

• 1 pkg dried bean vermicelli noodles
• 2 cloves garlic
• cilantro, chopped
• 1 tablespoon oil
• 1 lb ground pork
• 3 oz raw prawn meat, finely chopped (we do not use)
• 1 medium carrot, grated
• 3 green onions, chopped
• 2 tsp fish sauce (we do not use)
• 1 Tbsp chili sauce
• 2 tsp cornstarch
• 2 Tbsp water
• 25 spring roll wrappers
• oil for deep frying

Break the vermicelli into pieces and place in a heat-proof bowl. Cover with boiling water and leave to soak for 4 minutes or until soft, drain well.

Chop the garlic and cilantro finely. Heat the oil in a wok or frying pan. Add the garlic and cilantro and stir-fry for 30 seconds. Add the ground pork and prawn meat and stir-fry for 5 minutes. Add the carrot, green onions, fish sauce, chili sauce, and noodles to the wok. Stir well and then allow to cool.

In a small bowl, mix the cornstarch and water to form a paste. Place the spring roll wrappers on a damp tea towel and cover with one end of the towel.

Place 1 wrapper at a time, with a corner towards you, on another damp tea towel. using your fingertip, wet all the edges with the cornstarch paste.

Place 1 Tbsp of filling in the center of the wrapper and spread out to form a sausage shape. Fold the edges towards the center and roll up tightly. Seal the edge with paste. Continue with the remaining wrappers and filling, keeping the spring rolls covered with a damp tea towel.

Heat the oil to moderately hot in a wok or deep frying pan and cook 3 or 4 spring rolls at atime until they are golden brown. Remove from the oil using a wire mesh strainer, tongs or a slotted spoon. Drain the spring rolls on paper towels and serve immediately with a dipping sauce.

*We use a mixture of soy sauce, brown sugar, and sesame seeds as a dipping sauce.