THAI SPRING ROLLS
A packet of spring roll wrapper 2 cups grated carrots
1/ cup sliced mushroom 2 1 tbsp chopped garlic 2 tbsp soy sauce
1/ cup diced onion 2 2 cups shredded cabbage (green) 1 stalk small cut celery (if available) 3 cups vegetable oil 2 tbsp water 100 gm thin noodles, soaked in water for 10-15 min and drained
1/ cup sugar
2 1/ cup vinegar
2 1 tsp garlic paste 1/ cup water 2 1 tsp salt
Add 2 tbsp oil in a deep skillet on a medium high heat. Add garlic, vegetables, noodles and mushroom in hot oil.
Season this filling mix with soy sauce. Saute these well. Allow the filling to cool.
Lay the roll wrapper with point up and add the filling in the middle of the wrapper.
Fold the bottom edge up over the filling. Then fold left and right edges to the middle. Then roll tightly till the end of the wrapper.
N.B. Wrapping needs some skill for beginners. Seal the roll with water and repeat until finished.
Heat the oil in the skillet to high heat. Deep fry above rolls till they are golden brown. Remove the rolls on a paper kitchen towel to get rid of extra oil.
For sauce: Put a small saucepan over medium heat. Add water, vinegar, sugar, chilli garlic sauce and salt. Stir to mix well. Simmer till it is thick. Remove from heat and let it cool down. It is ready for serving.
Enjoy the crispy rolls in dipping sauce. Preparation time: 25 minutes cooking time: 20 minutes Serving - 4