THAI SPRING ROLL [Poh Piah Tod]

originally uploaded by Roger T Wong.

INGREDIENTS:

• 300g medium-sized prawns, peeled, deveined and chopped
• 300 grams minced pork
• 1/4 cup Shitake mushroom, sliced thinly
• 3 garlic cloves
• 1 tps. fresh coriander roots, coarsely chopped
• 1/4 tps. black peppercorns
• 2 tps. sugar
• 1 carrot, peeled and grated
• 2 tps. chopped spring onion
• 3 tps. fish sauce
• 12 sheets frozen spring roll pastry
• Vegetable oil for deep frying
  

Ingredients for Spring Roll Dipping Sauce :

• 1/4 cup sugar
• 1/4 cup water
• 1/2 cup vinegar
• 2 tps. fish sauce
• 1/4 tsp. red chile flakes
• 2 tsp. chopped coriander leaves
• 2 tsp. chopped peanuts
  (For 2-4 Serving)
  

HOW TO:

1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.
2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. ix together thoroughly. Divide mixture into 12 equal portions.
3. Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm long and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.
4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).
5. Drain on paper towl. Serve immediately with spring roll dipping sauce.
   

Spring Roll Dipping Sauce Preparations :

1. Heat water in a saucepan until boiling, then add sugar, and vinegar.
2. Remove from heat and add fish sauce and chile flakes.
3. Transfer to a dipping saucer and mix in coriander and peanuts.