Monday, February 9, 2009

Spring Roll (Por pia tod ปอเปี๊ยะทอด)


wonton pastry, 6-inch diameter 12 sheets
finely minced pork 1/4 c.
finely minced shrimp 1/4 c.
glass noodles, soaked in water and cut into 1-inch pieces 1/4 c.
ear mushrooms, finely sliced 1/4 c.
coriander root, garlic and pepper 1 tbsn.
wheat flour 2 tbsn.
water 2 tbsn.
cooking oil 1 tbsn.
egg 1

Preparation :

1. In a mixing bowl, dissolve wheat flour with water until condensed. 
2. In a wok, pour cooking oil over a low heat. Add coriander root, garlic, and pepper. Fry until delicious aroma over a medium heat to low. 
3. Add pork and shrimp and continue frying until well mixed and dried. Lift from a wok. Place wonton pastry sheet, put filling in the middle, and roll forward. 
4. Wrap both ends and continue rolling. Close both ends with wheat flour. In a wok, pour vegetable oil over a medium heat. When heat, deep-fry spring roll until golden and crispy. Lift     from the wok and let it drain then serve.

No comments:

Post a Comment