Thai Spring Rolls

 This is a picture of the stuffing just prior to putting the "spring rolls" together. They actually turned out to be more like egg rolls than spring rolls. In the stuffing there are lots of ingredients. I will list recipe below since it is one we plan on making again sometime.

These are the finished product. I have never fried anything before so this was a new experience. i found an electric fryer deep in my cupboard that use to be Kurt's mothers. This recipe made WAY to many egg rolls for even a family of 4. The finished product is not fully shown in the picture above.. I made about 8-10 more after this. So consider that when making this recipe. Great for pot lucks!

Thai Spring Rolls -
25 spring roll wrappers
2 tbsp flour
vegetable oil for deep frying (I used canola)
Thai sweet dipping sauce to serve with.

4-6 dried mushrooms
2 oz cellophane noodles
2 tbsp vegetable oil
2 cloves garlic
2 fresh red chilies
8 oz minced pork
2oz prawns
2 tbsp fish sauce
1tsp sugar
1 carrot, grated
2oz drained bamboo shoots
1 cup beansprouts
2 spring onions
1 tbsp fresh cilantro, chopped
ground black pepper


Place noodles in bowl, cover with boiling water for 10 minutes. Drain and snip into 2 inch long pieces. Heat wok and add garlic and chilies. Cook for 30 seconds and put aside. Add pork and cook until brown. Add noodles, mushrooms and prawns. Stir in fish sauce, sugar an pepper. Add other ingredients into bowl. Stir wok ingredients in with ingredients in the bowl. Stir flour in bowl and mix with a little bit of water to make a paste. Place a spoonful of filling in middle of wrap. Tuck in ends and roll. Brush a little of the flour past on end to seal roll. Heat oil in deep fryer (350 degrees) and cook rolls approx 1-2 minutes on each side.

Kurt and I rated these 7 stars *******. They were good when dipped in a sauce. Need a bit more spice added to make really good. Good blending of flavors.