Sunday, 8 August 2010

Thai Spring Rolls

My favourite order from a takeaway has always been spring rolls. Having tried various restaurants, I've found they can be quite hit-and-miss, so I've come up with my own version of this classic recipe. Guests are always impressed when these are served, and often can't believe they're home made.

Top tip: You can use Filo pastry, but if you have access to an oriental food market I really recommend buying authentic spring roll pastry sheets.

Makes about 20


Spring Roll Pastry Sheets
Bean Sprouts - 1/2 bag
Spring Onions -10
Baby Sweetcorn - 6
Mange Tout - 1 handful
Carrot - 1
Lime - 1
Fresh Ginger - 2cm nubbin
Small Red Chilli - 1
Cocktail Prawns (cooked & peeled) - 150g
Fresh Coriander - 1 handful
Fish Sauce - 1 tsp
Vegetable Oil - enough to fill a wok by about 4cm.

1. All the vegetables need to be in long thin strips like matchsticks. Slice the mange tout, sweetcorn and trimmed spring onions. Peel and slice the carrot. Finely chop the coriander.

2. In a pan over a medium heat stir fry the sliced vegetables (not the spring onions) in a tablespoon of the oil. Add the bean sprouts and prawns and heat through.

3. Finely grate the ginger and stir in. Finely chop the chilli, discarding the seeds, and add to the pan.

4. Remove from the heat and grate in the zest of the lime. Add the coriander, fish sauce, and lastly the spring onions.

5. To make the spring rolls, cut a square of pastry, roughly 12cm squared. Add about a tablespoon of the vegetable and prawn mixture to the center of the square, and fold over diagonally to make a triangle - the mixture should be in the middle of the long fold. With the fold edge nearest you, fold in the right and left corners (it should look like an open envelope at this point). Ensuring the mixture stays in the middle roll, towards the far tip of the pastry. Repeat until all the mixture is finished!

6. Fill the wok with oil to about 4cm depth, and heat until the surface is rippling, but not boiling or smoking! Deep fry the spring rolls in batches, and remove with a slotted spoon once golden and crispy.

Serve hot or cold with sweet chilli dipping sauce or soy.

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