First of all, a big sorry from me for the epic delay in Thailand posts, life has been ridiculously busy last week what with going straight back to work, no internet at home, then a weekend away in Wales, topped off with an evening in the hospital. Needless to say, I'm sorry again for the delay but I have some pretty groovy stuff lined up this week....
I know, I know, It's Tueday and you're stuck in dreary rainy England, so how about some simple Asian nibbles to brighten up your day?
I did wonder whether it was fair to pop up such a delicious post on the blog with no prior warning, but hey, you guys love surprises and I couldn't resist sharing! And, these are not as fiddly or complicated as expected, you'll be left wondering why you've never rolled before. Ells & I had cookery classes each day in Paradise, so today we are going to share with you how to make Poh Pia Pak - Fried vegetable spring rolls.
Now I'm going to let you into a little secret, these nibbly beauties are SO much easier to make than you would ever have expected and the ingredients should all be readily available in any supermarket near you. So without further ado, let's get rolling!!
Pen and paper at the ready, here's what you'll need:
500ml Vegetable oil for frying
200ml Vegetable oil for stir-fry
1 tbsp Garlic (diced)
200g White Cabbage (shredded)
100g Carrots (shredded)
30g Jungle mushrooms (substitue with regular ones, Shitake or Jelly)
1 tbsp Dark soy sauce
1 tbsp Light soy sauce
2 tbsp Oyster sauce
3/4 tbsp Caster sugar
1/2 tsp White pepper
1/2 tsp Salt
50g Glass noodles
Rice paper spring roll wrappers (available frozen or in Asian section of supermarket)
Spring onions (diced)
Prep the garlic, cabbage, carrots, mushrooms. Add the garlic to a hot pan of vegetable oil for a min until fragrant, then add the other veg.
When the veg is looking cooked and soft, after a few mins, add in the glass noodles. Then spoon into the mix the light & dark soy sauce, the oyster sauce, sugar, salt and white pepper. Stir well.
Remove from the heat once all veg is cooked and soft and allow to cool for a few mins.
Prepare to roll yourself up some parcels of joy:
Take a wrapper, add a small tbsp of veg mix. Fold over the paper, making sure you keep it nice and tight. Fold in the left side, then the right side. Keep rolling it nice and tight until there's a 2-finger width left at the end. Brush it over with a bit of beaten egg. And finish up the rolling. Keep rolling it over to push out any air bubbles.
Repeat with the rest of the wrappers/veg mix.
If you're feeling adventurous, add in some prawns. The order is then: wrapper, veg mix, flap over, roll, left, prawn, right, roll, egg, roll. Make sure the tail stays poking out.
When you're tummy is a-rumbling too much to handle, carefully remove your rolls from the oil. Pick a table with a good view, or have a nice daydream to far off lands and idyllic beaches.
Serve with some sweet chilli dipping sauce and tuck in, you've earned it!
Best eaten straight away, but I'm sure they'd be just as tasty saved up in some tupperware for lunch the next day. That is if you don't finish them all up!