Thai spring rolls
Our compatriots, having returned from Thailand, are sure to talk about what they tried there and what they did not dare to try. It seems that not a single tourist passed these beautiful crunchy pancakes with different fillings. Of course, you can buy ready-made sauce for them – any sweet-spicy chili sauce will do. But preparing a homemade option will take quite a bit of time – and how much tastier it will turn out!INGREDIENTS
1 pack (40 sheets) of ready-made dough for spring rolls
200 g minced chicken
100 g crab meat or peeled raw shrimp
100 g bean vermicelli
2 leaves of Chinese (Beijing) cabbage
1 small carrot
6 thin dried wood Chinese mushrooms
3 cloves of garlic
1 tbsp. l light soy sauce
2 tbsp. l flour
deep-frying vegetable oil
For the sauce
1 large not too red hot chili pepper
1 tsp chili pasta
1/2 cup sugar
4–5 Art. l rice vinegar
1 tsp corn starch
STEP-BY-STEP COOKING RECIPE
For the sauce, cut the chili in half, remove the seeds. Cut the pulp very finely. Mix starch with 2 tbsp. l cold water.
Put the chili in a small saucepan, pour in vinegar and 1/4 cup cold water, add sugar and chili paste. Bring to a boil and pour in starchy water. Cook over medium heat, stirring for 20 seconds. Remove from heat and cool.
Soak pressed dried mushrooms in warm water for 20 minutes. Remove hard legs from the swollen mushrooms, cut the hats into thin strips.
Soak the vermicelli in warm water for 15 minutes, then cut with scissors into pieces about 4 cm long.
Cut the cabbage very thinly, grate the carrots on a coarse grater. Crush, peel and chop the garlic.
Beat the egg lightly. Mix crab meat or chopped shrimp with minced chicken, add cabbage, carrots, mushrooms, egg and soy sauce, mix well. Put the vermicelli and mix again.
In a pan, heat 1 tbsp. l oil, put the garlic, fry over medium heat for 20 seconds. Add the minced meat, mix thoroughly and cook until the minced meat is dry, about 3 minutes. Remove from heat and cool for 30 minutes.
Mix flour in a small saucepan with 1/4 cup cold water. Put on a small fire and, stirring all the time, cook until the mixture is transparent. Remove from heat and cool slightly.
Take out the dough for spring rolls from the pack, cover with a wet towel. Lay 1 sheet in front of you, spread 2 tbsp on the edge nearest to you. l forcemeat in the form of an oblong sausage, cover with the sides and turn into a tight roll. Before the last “inversion”, lubricate the edge with liquid wheat dough to firmly seal the roll.
Heat the deep-frying oil in a wok to 160 ° C. Fry the rolls in portions (this is best done in parallel with the wrap) until golden brown. Put the finished rolls on crumpled paper towels so that the glass has excess oil. Serve hot with sauce.