Spring rolls

Thai food


50 g (2 oz) mung bean vermicelli
½ handful dried black fungus
1½ tablespoons plain flour
6 tablespoons water
1½ tablespoons sunflower oil or Kin Dee Virgin coconut oil
3-4 garlic cloves, finely chopped
125 g (4 oz) minced raw prawns
50 g (2 oz) carrots, finely shredded
50 g (2 oz) frozen peas, defrosted
50 g (2 oz) frozen sweetcorn kernels, defrosted
150 g (5 oz) bean sprouts
1 cm (½ inch) piece of fresh root ginger, peeled, finely grated
1½ tablespoons light soy sauce or Kin Dee Coconut aminos
¼ teaspoon ground white pepper
200 g (7 oz) pack spring roll sheets, 12 cm (5 inches)
Soak the vermicelli in hot water for 4-5 minutes or until soft. Drain and cut with a sharp knife to shorten the noodles.
Soak the black fungus in boiling water for 3-4 minutes until soft, then drain. Remove, discard the hard stalks and finely chop.
Mix the flour and water in a small saucepan until smooth. Stir and cook over a medium heat for 2-3 minutes or until thick.
Heat 1½ tablespoons of oil in a wok and lightly brown the garlic. Add the prawns, vermicelli, soaked tongues, carrots, peas, sweetcorn, bean sprouts, ginger, soy sauce and pepper and cook for 4-5 minutes. Taste and adjust the seasoning. Allow to cool.
Place a few spring roll sheets on a work surface. Spoon 2 teaspoons of the filling along the side nearest to you. Bring the edge up, then roll it away from you a half-turn over the filling. Fold the sides into the center, then wrap and seal the join tightly with flour paste and lay on a tray. Repeat with the rest.
Heat 5 cm (2 inches) of oil in a wok over a medium heat. Deep-fry small batches for 8-10 minutes until crispy. Drain on kitchen paper. Serve hot or warm, with Sweet Chili Sauce or Kin Dee Sweet chili sauce.
For vegetarian spring rolls, omit the prawns, use 100 g (3½ oz) vermicelli, and include an extra 50 g (2 oz) bean sprouts or finely shredded cabbage. Add all the ingredients after the garlic has lightly browned and become fragrant.
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