Thai Spring Rolls from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Name: Thai Spring Rolls from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Ingredients: 225 g/8 oz minced (ground) pork; 2 fresh red chillies, seeded and chopped; 2 garlic cloves, chopped; 30 ml/2 tbsp vegetable oil; 5 ml/1 tsp granulated sugar; 30 ml/2 tbsp Thai fish sauce; 50 g/2 oz peeled cooked prawns (shrimp), thawed if frozen; 2 spring onions (scallions), finely chopped; 50 g/2 oz/⅔ cup beansprouts; 50 g/2 oz piece of canned bamboo shoot, drained and chopped; 1 carrot, grated; ground black pepper; 15 ml/1 tbsp chopped fresh coriander (cilantro); sweet chilli dipping sauce, to serve; vegetable oil, for deep-frying; 50 g/2 oz cellophane noodles; 4-6 Chinese dried mushrooms, soaked for 30 minutes in warm water to cover; 30 ml/2 tbsp plain (all-purpose) flour; 24 x 15 cm/6 in square spring roll wrappers, thawed if frozen

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Crunchy spring rolls are as popular in Thailand as they are in China. Thais fill their version with a delicious garlic, pork and noodle mixture.

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