Saturday, March 13, 2010

Thai Spring Roll

Thai spring roll or “Po Pia Thod” in Thai. ( Spring roll is "Po Pia" in Thai and deep-fried is "Thod" in Thai. Typical, Po Pia Thod is deep-fried food and served with sweet chili sauce or spring roll sauce. Tonight I use sweet chili sauce from the bottle. I will show you how to make it next time. And I steamed the Thai spring roll because my husband and I don’t like to eat deep-fried food. Everything still the same that Thai spring roll is supposed to be but I have soft Thai spring roll instead of crunchy Thai spring roll because I steamed it instead deep-fried. It is depend on you how would you like to eat it. Either steaming or deep-fried. I have bean sprout in my refrigerator and I think I need to use it before I have to trough them away so here I made Thai spring roll tonight. It 's like appetizer. It’s Thai style with a filling of either pork or chicken. Here shrimps are used for my Thai spring roll tonight. Add shredded carrots, cabbage, bean sprouts, green onion, mung bean noodle and cilantro. Season mixture with thin soy sauce, black pepper and fresh garlic. Roll up in spring roll wrappers or fresh egg roll wrappers. I used frozen spring roll wrappers package of spring roll package 5”x5” 50 sheets. If you would like to steam like I did tonight. I recommend you to use fresh egg roll is better spring roll wrappers that I use tonight. Ihe wrapper that I used tonight is better with deep-fried.

1) 15 grind shrimps
2) 1 1/2 cups shredded carrots
3) 2 cups bean sprouts.
4) 1 cup shredded cabbage
5) 1 cup chopped cilantro
6) 1/2 cup green onion
7) 5 cloves minced garlics
8) 3 Tbsp thin soy sauce
9) 1/2tsp black pepper.
10) 2 Tbsp rice flour or tapioca for make a glue
11) 2 Tbsp canola oil
12) 1 small package mung bean noodles

Preparation for ingredients
1) Soak mung bean noodles with water until soft.
2) Then cut the mung bean noodles into 2" length.
3) Clean and peel shell of shrimps.
4) Then grind the shrimps.
5) Shred the cabbage.
6) Wash bean sprout well then set aside.
7) Shred carrots.

8) Wash dirt from cilantro and chop it.

9) Thinly slice green onions.
10) Mince garlic.

11) Heat oil in a pan on medium heat
12) When oil is hot , add minced garlic and fry until fragrant.
12) Then add ground shrimps into the pan. Stir-fried until shrimps is cooked.
13) Add thinly sliced green onions and stir through.
14) Add shredded cabbage into the pan and stir through.
15) Add shredded carrots into the pan and stir through.
16) Add bean sprout into the pan.
17) Add cut mung bean noodles then seasoning with thin soy sauce and black pepper.
18) Add chopped cilantro .
19) Stir well until all ingredients get together. Then remove from the heat.
20) Place in big bowl and prepare to fill in the wrappers after get cold.
Preparation for wrapping.
1) I used frozen package of spring roll package 5”x5” 50 sheets. It takes 15-30 minute to let it thowed.
2) Place one spring roll wrapper on cutting board, position wrapper like a diamond with one point facing you.

3) Place about 1 Tbsp of filling in a log shape across the bottom about 1" from the lowest corner.
4) Fold the bottom corner up over the filling and tuck it behind the filling.
5) Roll the packet up once to enclose the filling securely.
6) Then fold the right side to the center.
7) And fold the left side to the center.
8) Roll the packet and press down firmly to seal, forming an envelope.
7) Make a glue from rice flour mix with water then put on the microwave for 30 seconds.
8) Finish rolling up, sealing the top corner with the glue.
9) Now you got one Thai spring roll. Set it on a plate.
Repeat until you run out of filling.

10) Bring Thai spring roll to steam until cook or deep-fried.
11) Steam for 15 minutes and let is cold before you move from the steamer to make them stay in the nice shape when it 's firm.
12) This is sweet chili sauce to serve with Thai spring roll. Next time I will show you how to make it.

Here my steamed Thai spring roll. Enjoy!

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