Thai Spring Roll - Poh Piah Tod

Ingredients for 4 portions

• 500g medium-sized prawns, peeled, deveined and chopped
• 500 grams minced pork
• 1/2 cup Shitake mushroom, sliced thinly
• 5 garlic cloves
• 2 tablespoon fresh coriander roots, coarsely chopped
• 1/2 teaspoon black peppercorns
• 3 teaspoons sugar
• 2 carrot, peeled and grated
• 4 tablespoons chopped spring onion
• 5 teaspoons fish sauce
• 20 sheets frozen spring roll pastry
• Vegetable oil for deep frying

Ingredients for Spring Roll Dipping Sauce:

• 1/2 cup sugar
• 1/2 cup water
• 1 cup vinegar
• 4 tablespoons fish sauce
• 1/2 teaspoon red chili flakes
• 4 tablespoons chopped coriander leaves
• 4 tablespoons chopped peanuts

Thai Food Preparations

1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.

2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide mixture into 12 equal portions.

3. Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm long and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.

4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).

5. Drain on paper towel. Serve immediately with spring roll dipping sauce.

Spring Roll Dipping Sauce Preparations:

1. Heat water in a saucepan until boiling, then add sugar, and vinegar.

2. Remove from heat and add fish sauce and chili flakes.

3. Transfer to a dipping saucer and mix in coriander and peanuts.

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