Thai Spring Rolls are renowned for their coriander flavour and are ideal for appetizers for tea time.
Ingredients:
Chicken (minced) 250g
Lemon rind 1 tbsp
Coriander 2 bunches
Ginger (diced) 1 tbsp
Carrot (sliced) ½
Corn flour (diluted in 2-3 tbsp of water) 1 tbsp
Rice paper sheets 10-12
Salt (can be substituted with fish sauce) 1 tsp
Butter 2 tbsp
Red capsicum (slices) 1
Method
• Separate the coriander leaves from their stalks and chop both the leaves and the stalks.
• In a frying pan, melt the butter and add the chicken, ginger, lemon rind and coriander stalks and cook until the chicken is done.
• Add the remaining vegetables and fish sauce and fry until the carrots become soft.
• Add cornflour to the mixture and allow it to cook until it thickens.
• Fill a wide-mouthed bowl with tap water and soak one rice sheet until it softens. Be careful not to dip for too long or the sheet will tear.
• Place the softened rice sheet on a flat plate and add one tablespoon of the mixture in the centre, leaving a space of 1 inch on the top and bottom. Sprinkle the coriander leaves over this.
• Fold the top and bottom flaps of the sheet over the mixture first. Then start rolling from one end of the sheet. The sheet should stick itself.
• Ensure the stuffing does not spill from the roll.
• Deep fry the rolls over medium heat until they are golden brown. Avoid frying too many rolls together to prevent them from sticking together.
• Serve with sweet chilli sauce.
Madiha Hamid is a digital media professional. She runs a food blog for Pakistani and regional cuisines called cheflingtales.com.
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Published in The Express Tribune, Ms T, May 26th, 2013.
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