THAI SPRING ROLLS (PA PIA TOD)
Steps:
- - Prepare the noodles - soak noodles in cold water for approximately 10 minutes or until soft. Drain and with a pair of kitchen scissors, cut into 5-10cm lengths (approximate). - Finely chop the garlic and chop the chives into inch long pieces. Grate the carrot. - In a non-stick pan or wok, heat approximately 1 Tbsp oil. Fry the garlic for one minute and add the tofu. Add the noodles plus a little water, about 1 Tbsp. Add fish sauce, sugar and oyster sauce. - Stir through the carrot, chives and mung beans and turn off the heat. - On a dry surface, place one of the spring roll wrappers, shiny side down, rough side up. About 1 inch from one corner (if square) of the wrapper place approximately 1 Tbsp of noodle mix. - Fold corner up and over the ingredients and gently roll back towards you, pressing into the noddle mix so that it forms a sausage. - Roll 'sausage' over the wrapper to half way. Fold in the sides and continue to roll to the end. Use a little water to seal the package up. Repeat process of making spring rolls until all mixture is used. - Heat 1-2 cups of vegetable oil over a high heat. Oil should be smoking. Gently slide in the spring rolls, one by one being careful not to have the oil spit and splatter. - Turn after 20 seconds when the spring roll is browned. Remove from the oil when the other side is browned. - Drain on paper towel and serve with sweet chilli dipping sauce.
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