Although Chinese in origin, deep-fried spring rolls are popular dish on Thai menus. These crispy and golden look are difficult to resist.
Many pre-made spring rolls are easily found in many frozen section of supermarkets, but a homemade spring rolls are much better because you know its content and the quality of ingredients being place.
Among the Thai recipes that I made, this one was challenging to make because the spring roll wrapper always pop-out every time I place it in the pan until my wife told me her technique of sealing the spring wrapper with egg white.
Well, most of the time it works but still I haven’t perfected it yet.
- 1 tbsp vegetable oil
- 250 g/9 oz lean minced pork
- 1 deseeded and finely chopped red chilli
- 1 crushed garlic clove
- 115 g/4oz shelled and chopped cooked prawns
- 2 finely chopped spring onions
- 1 egg (eggwhite only)
- 2.54 cm/1 inch finely grated fresh root ginger
- 2 tbsp fresh chopped coriander
- 2 tsp fish sauce
- 30 spring roll wrappers
- 250 gms or more oil for deep frying
TO SERVE: Sweet Chilli Sauce
( Metric Cooking Conversion )
- Heat the oil in a frying pan.
- Add the pork, garlic and chillies and cook, stirring until the pork is browned.
- Add the prawns, spring onions, ginger, coriander and fish sauce.
- Cook, stirring, until heated through.
- Remove from the heat and set aside to cool.
- Prepare the spring roll wrappers as directed on the packaging.
- Place a spoonful of the pork mixture down the middle of each spring roll sheet, leaving a space at the top and bottom and down the side.
- Brush the edges with eggwhite.
- Fold the top and bottom over and then fold in the sides to form a sealed roll.
- Heat the oil for deep frying in a large pan.
- Fry the rolls in batches for 2-3 minutes, or until golden brown.
- Drain on paper towels. Transfer to a serving platter.
- Serve with your sweet chilli sauce or your favorite dipping sauce.