Thai Spring Rolls - Thai Recipe

Ingredients:

• 
  
  2 tbsps oil
• 
  
  1 clove garlic, crushed
• 
  
  120 g chopped pork
• 
  
  2 carrots, peeled and cut into thin sticks
• 
  
  2 sticks celery, cut into thin sticks
• 
  
  1 red or green chilli, chopped
• 
  
  4 spring onions, sliced
• 
  
  1 tsp grated fresh root ginger
• 
  
  1 tbsp chopped fresh coriander leaves
• 
  
  1 tsp fish sauce
• 
  
  60 g noodles, cooked
• 
  
  About 12 spring rolld wrappers
• 
  
  Oil, for deep frying

Cooking Method:

1. 
   
   Heat the oil in a wok or frying pan and fry the garlic, pork, carrots, celery and chilli for a few minutes until the pork is cooked through and the vegetables are beginning to soften.
2. 
   
   Stir in the spring onions, ginger, coriander, fish sauce and noodles; cook gently to heat through.
3. 
   
   Place a spring roll wrapper on a work surface and position a small amount of the filling accross one corner. Roll up, folding in the corners to completely enclose the filling. Fill one spring roll at a time and keep the ramaining wrappers covered with a damp tea-towel to prevent them from drying out.
4. 
   
   Just before serving, deep-fry the spring rolls in batches, cooking them for 3-4 minutes or until crisp and golden. Drain on kitchen paper and keep warm while the rest are being cooked. Serve with sweet chilli sauce.