Thai style spring rolls

Thai style spring rolls

4 Chinese mushrooms, soaked in water until soft and cut into small pieces (optional)

20g Thai bean/ glass vermicelli (‘Wun Sen’), soaked in warm water until soft

2 Thai red chillies, chopped

200g mince pork

5 cooked king prawns, cut into small pieces

1tbsp fish sauce, 1tsp soy sauce

Hint of granulated sugar

¼ tsp ground black pepper

1 carrot, shredded

50g bamboo shoots, chopped (optional)

50g bean sprouts

1tbsp chopped fresh coriander

2 tsp plain flour, mixed with water to make smooth paste (to be used to seal the spring rolls)

10 spring roll wrappers

2 cups sunflower or vegetable oil for deep frying

Thai sweet chilli, plum or sweet and sour sauce to serve

1)   Stir fry the mince pork, prawns, chopped garlic and chillies in a wok until they are cooked. Leave them aside to cool down.

2)   Mix the Chinese mushrooms, vermicelli, carrots, bamboo shoots, beansprouts and coriander together in a mixing bowl. Add the mince pork mixture to it and stir well until all the ingredients are mixed well.

3)   Season it with 1tbsp fish sauce, 1tsp soy sauce, hint of sugar and ground black pepper. Stir until the sauces are mixed well with the ingredients.

4)   Put a spoonful of the mixture in the centre of a spring roll wrapper. Roll it to cover the mixture and fold the left and right sides. Roll it to the edge and brush it with the flour paste and seal. Do the same with the rest of the mixture and wrappers.

5)   Heat the oil in a wok and wait until is really hot. Deep fry the spring rolls until they are golden and crispy.

6)   Serve them with Thai sweet chilli sauce, sweet and sour sauce or plum sauce.