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Thai spring rolls (Popia thod)

Originally, spring rolls may be vietnamese, but the thai ones are almost the same.


land: Thailand
moeilijkheid:
tijd: 1 uur
categorie: Tussendoor (hartig)
toegevoegd door: chrystal
toegevoegd op: 29 augustus 2005
waardering: Er zijn nog geen waarderingen gegeven.
pittigheid: niet pittig
Bevat:

ingrediënten (voor 15 stuks):
  • 15 spring roll sheets (filo dough)
  • 150 gram minced meat
  • 4 mushrooms
  • 125 gram bean sprouts
  • 1 cup of rice noodles
  • 3 spring onions
  • fresh coriander
  • 1 egg
  • 1 tsp pepper
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 clove of garlic
  • 1 tbsp vegetable oil
  • deepfrying oil

bereiding:
  1. Chop up the mushrooms and the spring onions. Soften the noodles in water. Chop up the coriander.
  2. Fry the garlic in the oil. Add the minced meat and fry until done and loose. Add the mushrooms and noodles. Add the bean sprouts, coriander and spring onion. Bring to taste with fish suace, soy sauce, sugar and pepper. Turn off the fire.
  3. Put a spoon full of filling on every spring roll sheet. Fold in the sides and roll up. Batter the egg and use it to 'glue' the ends.
  4. Heat the deepfrying oil (or use a deepfrying pan). Deepfry the spring rolls until golden yellow. Let them leak on a grill or some absorbing paper.
  5. Serve with chilli sauce.
tip: Try spring rolls with chicken, tofu (for your veggie friends) or shrimps.
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