|
|
99 Thai Recipes |
Serves 4 persons
Fried Crab-Noodle Springrolls / POW PHIET POO TOD
Egg-roll sheets 500 gr.
Glass noodles 100 gr.
Ground pork (or chicken) 200 gr.
Crab meat 100 gr.
Egg 1 piece
Shredded cabbage 1 cup
Shredded carrot 1 cup
Ear mushrooms, chopped 1/3 cup
Black pepper 1 tbsp.
Light soy sauce 1 tbsp.
Salt 2 tsp.
Chopped garlic 1 tbsp.
Cooking oil 3 cups
Soak the noodles until soft, then cut into short lengths.
Mix the mixture together, and then add the noodles and mix well
Fry the garlic in oil and then add the mixture from 2. Fry until fairly dry then dip up and set aside to cool.
Place 1 tbsp. of the filling on an egg roll sheet, fold the ends to close them; roll up tightly, sealing the sheet closed with the paste.
Deep fry in plenty of oil over low heat until crisp and golden brown.
Serve with sauce, sliced cucumber and sweet basil leaves
Egg roll sauce
Mix the 1 cup vinegar, 1 co water, 1 tsp. Salt and 1 tbsp. chilli, heat to boiling, add a little of flour water, boil a short time, then remove from heat. Yield about 150 pieces.
|
|
|
 |
NEWSLETTER |
Register for our free newsletter. |
| Enter your email here |
|
|
