Deep Fried Spring Rolls

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Poh Pia Tod –

Fried Spring Rolls are a staple across SE Asia… Thai Spring Rolls in particular have a well balanced taste, Golden Yellow… Crispy and should never be soggy. Accompanied with a fragrant dipping sauce … They can become very ‘Moreish’.  Ideal with a variety of drinks or as an entree

Spring Rolls

Deep Fried Spring Rolls

Ingredients

Spring Roll (rice Paper) sheets 100cm

25g Mung Bean noodles

3/4 cup firm Tofu, diced into small cubes

1 cup finely shredded cabbage

1 cup of trimmed bean shoots

1/4 tsp Ground Pepper

1 1/2 tbsp light Soy Sauce

1 tbsp of finely chopped Garlic

Oil to fry Garlic

Enough Oil for deep Frying

Flour Glue – 3 tbsp flour + 1 1/2 tsp of water

Dipping Sauce

1/4 Cup of Vinegar

1/4 Cup of Water

1 tbsp of ground Sea Salt

1 tsp of finely pounded Red Chili

2 tsp of finely pounded Garlic

2 tsp Tapioca flour

2 tbsp of Sugar

Method:

To Make the Dipping Sauce:

To Make the Dipping Sauce, combine and heat all the ingredients in a saucepan. Stir in the flour and continue stirring over the heat until the mixture is cooked … Remove from the heat and put aside.

The Filling:

Soak the Mung Bean Noodles in water until soft, cut into short lengths. Toss the Noddles together with the Diced Tofu, Shredded Cabbage, Trimmed Bean Sprouts, Pepper and light Soy Sauce

Heat the Vegetable Oil in a saucepan over a medium heat. as the Oil heats up, add the finely chopped Garlic and fry until there is a fragrant aroma. Continue to Stir-fry as the filling mixture is added until dried and cooked… This can now be stored in a container.

Spread a spring roll sheet on a cutting board, smooth side in. Spoon 1 table spoon of the filling onto the sheet. Fold in the edges, roll the sheet tightly over the filling and apply flour glue to seal.

Heat the oil in a pan over a low to medium heat. As the oil heats up, add the spring rols and deep fry until they are Yellow and crispy. Use  scoop to remove the rolls from the oil, and allow the excess oil to drain.

Serve with a side of dipping Sauce, along with cucumber and Thai basil leaves