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Thai Spring Rolls (Poh Piah Thod) INGREDIENTS 300 grams spring roll sheet 50 grams vermicelli noodles 200 grams minced pork or chicken 85 grams crabmeat 2 egg (1 for mixture, 1 for sealing the pastry) ½ cup shredded carrot ½ cup shredded cabbage 1 tbsp chopped garlic ½ tsp ground black pepper 3 tbsp light soy sauce 1 tbsp sweet soy sauce 3 tbsp cooking oil 4 cups cooking oil, for deep-frying PREPARATION 1. Soak the noodles for 15 minutes or until soft, drain and cut into short lengths. 2. Mix the pork or chicken, crabmeat, egg, carrot, cabbage, black pepper, light soy sauce, sweet soy sauce and noodles together and mix well. 3. Fry the garlic in 3 tbsp of oil until golden and fragrant, add the pork and noodle mixture. Stir fry until it becomes fairy dry, remove and allow to cool. 4. Spread a spring roll sheet on a flat surface, place 1 tbsp of the filling in the centre, fold the bottom sheet over the filling, fold the sides over to enclose it and roll up tightly, seal the wrapper with egg. 5. Preheat the oil over medium-low heat until hot. Deep fried spring rolls until crispy and golden brown. 6. Serve with sweet chilli sauce, cucumber and sweet basil leaves. SWEET CHILLI SAUCE Ingredients ½ tbsp crushed or finely chopped red spur chilli 1 tbsp finely sliced carrot 1 tsp salt 6 tbsp sugar 2 tbsp vinegar 4 tbsp water 4 tbsp water mix with 1 tsp of tapioca flour Preparation 1. Mix vinegar, water, sugar, salt and chillies together in the saucepan, simmer over a medium heat until hot. 2. Stir in the carrots and tapioca batter, cooking until the sauce thickens, turn off the heat and let it cool before serving. Lanna Thai Market, St. Austell, Tel. 01726 77711
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