I had someone ask me for a Chinese Egg Roll recipe… Unfortunately I don’t have one… but I do have a Thai Spring Roll Recipe that is to die for. It is adapted for the recipe in “Easy Thai Cooking” by The Australian Women’s Weekly Cookbooks
50g rice vermicelli
250g lean ground turkey
1 tablespoon Oil
1 clove garlic, crushed
1 teaspoon fresh red chilies, minced very finely
2 green onions chopped
1 medium carrot, finely grated
2 tablespoon fresh cilantro – chopped
1 teaspoon fish sauce
100g cooked prawns, shelled and chopped very finely
30 spring roll sheets
1 tablespoon flour
2 tablespoons water
Oil for deep frying
1.Cover vermicelli with warm water in a bowl and let stand 10 minutes, drain and chop
2.Heat oil in a pan, cook the turkey, garlic and chilies, stirring until the meat is browned. Add onions, carrot, cilantro, fish sauce, prawns and vermicelli.
3.Fry and stir until warmed through.
4.Place approximately 1 Table spoon on the corner of each pastry sheet and brush the edges with the water/ flour mixture. Fold the two sides into the middle and roll up
5.Deep fry the spring rolls in hot oil (350F) until well browned. Drain on paper and serve hot with sweet chili sauce.