CRISPY PORK & VEGETABLE ROLLS
Crispy Thai rolls with pork and vegetables - great for a starter. You can make these ahead and freeze
Provided by Mary Cadogan
Categories Buffet, Canapes
Time 45m
Yield Serves 6, with other dishes
Number Of Ingredients 14
Steps:
- Blend the cornflour with 3 tbsp cold water to make a paste to stick the rolls together. Put the noodles in a heatproof bowl, pour over boiling water to cover and leave for 3 minutes. Drain. Cool under running cold water, then drain well, tip into a large bowl and snip into small pieces with scissors.
- Add the pork, garlic, carrot, mushrooms, coriander, soy sauce, sugar and pepper. Mix together well with your hands.
- Take one wrapper out of the pack and put it on a board (keep the rest covered or they will dry out). Cut the wrapper in four and put a heaped teaspoon of filling onto one side of each square, brushing the sides with paste as you go (1), fold over the end, then the two sides (2) and roll up (3). Make the rest in the same way. Cover and chill until needed.
- Heat about 3cm of oil in a wok or frying pan, add half the rolls and fry until crisp and golden, about 2-3 minutes. Drain on kitchen paper and cook the rest. Serve on a platter with lettuce leaves, mint sprigs and a small bowl of dipping sauce. Get each guest to take a leaf of lettuce and a mint spring, then wrap it around a roll with a slick of sauce - a lovely combination.
Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 2.11 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
