There are two sizes of wrappers. I like to buy the small wrappers because they are a perfect size. I always double this recipe.
Thai Spring Rolls
1/2 pound ground turkey or pork
1/2 bag coleslaw mix with carrots
3 to 4 green onions, sliced thinly
2 cloves minced garlic
2 tablespoons fish sauce
½ teaspoon sesame oil
½ teaspoon sugar
Dash of pepper
1 package spring roll wrappers, at room temperature
Vegetable oil for frying
Mix all ingredients –– except wrappers and oil –– to form the filling. Place 1 tablespoon of filling on wrapper and wrap, using a flour and water paste to seal edges. Fry spring rolls in oil until golden brown. Serve with Spicy Peanut Sauce.
Makes 40 to 50.
Spicy Peanut Sauce
1 cup water
3 tablespoons sugar
1 clove garlic, minced
¼ teaspoon salt
½ tablespoon thick soy sauce*
1 ½ tablespoons rice vinegar
Thickener (2 teaspoons cornstarch mixed with 1 tablespoon water)
¼ to ½ teaspoon dried ground Thai chili pepper
3 tablespoons chopped honey-roasted peanuts
Combine water and sugar in a pan and cook over medium heat to make syrup. Add garlic, salt, soy sauce and vinegar; simmer for one minute. Add thickener. Remove from heat. Add chili pepper, to taste, and peanuts.
Note: There are two sizes of wrappers. If you buy the large spring roll wrappers, you can cut them down the middle (triangle cut), but I like to buy the small wrappers because they are a perfect size. I always double this recipe.
*Thick soy sauce is sold at Asian groceries.
Makes sauce for 40 to 50 spring rolls.
-- Pam McGowan from Rochester, Ill.