Time Preperation:00:40 | Cooking: 00:10 Serves: about 12 Recipe Source: Thai Street Food
This is the best spring roll recipe I have found. this recipe is based on David Thompson recipe from Thai Street Food
4 tbsp flour (tapioca preferred) About 12 large fresh spring roll skins (approx 8cm square) Vegetable oil for deep frying
Filling 5 small dried shitake mushrooms, rinsed 1 tsp oyster sauce or light soy sauce 1/2 cup dried glass noodles 2 garlic cloves good pinch of salt 2 tbsp vegetable oil 1/4 cup minced prawn meat or 1/4 cup of pork 1/4 cup bean sprouts trimmed 1/2 tbsp white sugar good pinch ground white pepper 1 tbsp light soy sauce 1/2 tbsp fish sauce 1/4 cup chopped spring onions 1/4 cup chopped coriander
For the filling Place the shitaki mushrooms in a cup of water and oyster sauce and simmer until tender (about 5 mins)
Allow mushrooms to cool in the liquid, then remove stalks and slice the mushroom caps finely. Reserve the cooking liquid.
Soak the noodles in warm water for about 15 minutes until pliable.
Drain noodles then cut into 4cm lengths with scissors
Crush garlic with the salt either by mortar and pestle or finely chopping with a knife
In a small wok or frying pan heat the oil and fry the garlic over a medium heat until golden
Add in the minced prawns and cook for moment
add in the sliced mushrooms and simmer for a minute
Turn up the heat and add the noodles. If the mushrooms are not quite soft add in a tablespoon or two of the mushroom cooking liquid and simmer until the noodles are soft and the mixture is quite dry again.
Add in the bean sprouts then season with the sugar, pepper, soy sauce and fish sauce
Stir through the spring onions and coriander and remove from the heat and put to one side to cool completely
For Spring Rolls Make a thick slurry by mixing the flour with 2 tablespoons of water
Lay a spring roll skin on a flat surface and place a heaped teaspoon of the filling in a line along its centre
Roll the skin tightly around the filling, folding in the sides halfway through to form a parcel then continue to roll end to end, sealing the end with the slurry.
Repeat until all the filling is used, keeping the finished spring rolls covered with a clean slightly damp cloth
Deep Frying Place oil into a stable wok or heavy based pan until it is about two thirds full
Heat the oil over a medium high heat until a cooking thermometer registers 180C
Deep fry spring rolls a few at a time turning constantly so they cook evenly until the skin is golden and crunchy.