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:
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.
Stir in the spring onions, ginger, coriander, fish sauce and noodles; cook gently to heat through.
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.
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.
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