Thai Foodcast: Spring Rolls
Instructions
Soak the glass noodles in a bowl of cool water until they have softened 5 minutes or so. Once theyve softened, cut them into 2 inch segments
Chop the shrimp into pieces that will fit comfortably in your spring rolls whatever size you prefer here will work
Chop the mushrooms into julienned slices
Heat some oil in a wok or heavy skillet and fry the pork until it has just browned. When the pork is about halfway cooked, add the shrimp and mushrooms in, and once the shrimp and the pork are cooked through, toss in the noodles, the garlic, the pepper and the soy sauce and the sugar and cook stirring, for another minute or so.
Taste this mixture for seasoning, and add more soy sauce, pepper or sugar, as needed.
To roll the spring rolls, add a couple of spoonfuls of this mixture to the center of the spring roll wrapper. Take the end closest to you on the counter and fold it over the filling. Take the two sides to the right and left (The ends) and fold them in towards the center, and then continue rolling the spring roll away from you, until you have a nice neat tube (this is hard to explainwatch the video).
To seal the end, just rub a little water around the rim of the outside. This water will cause the spring roll wrapper to stick to itself. If for whatever reason they arent sealing well, you can use a paste made from a little flour and water to do the trick.
Repeat with more wrappers until you have used up your filling.
Heat some oil for deep frying to 365, and fry in batches until golden brown a couple of minutes.
