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Tried
Spring Rolls (PO PIA THOT)
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INGREDIENTS :
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Spring roll wrappers |
12 |
oz. |
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Ground pork |
1 |
cup |
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Egg |
1 |
whole |
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Mung bean noodle |
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(or beanthread) |
2 |
oz. |
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Green cabbage, sliced thin |
1 |
cup |
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Bean sprouts |
1 |
cup |
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Garlic, chopped |
1 |
tbsp. |
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Flour and water paste |
1/2 |
cup |
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Ground pepper |
1 - 2 |
tsp. |
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Soy Sauce |
2 |
tbsp. |
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Frying oil |
4 |
cups. |
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(4 servings) |
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1. Soak the beanthread in water until soft, drain and cut into short
lengths. |
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2. Mix together ground pork, egg, cabbage, bean sprouts, ground pepper,
soy sauce and beanthread and put aside.
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3. In a pan heat up a little oil and fry the chopped garlic until
aromatic, then add the mixture and fry until cooked and well seasoned.
Take this mixture off heat and allow to cool. |
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4. Once cooled, stuff this filling into the spring roll wrappers and
seal with flour paste. |
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5. Fry spring rolls in hot oil until golden brown and drain. Served
hot with plum sauce. |
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Tips.-
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This dish originates in Vietnam and the dipping sauces vary
from region to region. Most likely the sauce that you
would easily find in your country is plum sauce which comes
bottled and ready made. Should the plum sauce be too
sweet and not spicy enough simply warm it up and add a little
vinegar with chopped hot chili peppers.
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