Recipes

Around The World in 80 Ways

Spring Rolls Vegetarian Thai
Makes 12

• 12 square spring roll wrappers
• about 750ml/1¼pts vegetable oil for deep frying
• 12 toothpicks
• coriander leaves to garnish

• Plum Sauce
• 5 tbsp distilled white vinegar or Chinese rice vinegar
• 4 tbsp plum jam
• 1 small fresh red chilli, finely sliced
• Put vinegar in a small saucepan and heat gently, mixing thoroughly. Remove from heat, turn into a small bowl and allow to cool. Add chilli before serving.
• Soy and Vinegar Sauce
• 3 tbsp distilled white vinegar or Chinese rice vinegar
• 3 tbsp dark soy sauce
• 1½ tsp caster sugar
• 2 small fresh red chillies, finely sliced – remove seeds if you don’t like very hot food
• Combine all ingredients in a bowl and stir until sugar has dissolved.
• Filling
• 1 tbsp groundnut (peanut) oil
• 2 garlic cloves, finely chopped
• 50g/2oz bean sprouts
• 50g/2oz white cabbage, shredded
• 2 fresh shiitake mushrooms, shredded
• 20g/¾oz celery (leaf and stalk), finely chopped
• 1 tsp sugar
• 2 tsp soy sauce
• 50g/2oz dried bean thread noodles, soaked, drained and cut into short lengths with scissors

1. Heat wok and add oil, garlic, bean sprouts, cabbage, mushrooms and celery.
2. Stir-fry for 30 seconds, then add sugar, soya sauce and noodles.
3. Stir-fry for 1 minute, then remove from heat and place ingredients on a plate.
4. Wipe wok clean with kitchen paper.
5. Put 1 tbsp of filling on one corner of a spring roll wrapper, then roll it up, wrapping in ends to form a neat tube.
6. Use a little oil to stick down last corner, then secure roll with a toothpick.
7. Repeat with remaining wrappers and filling.
8. Heat oil for deep frying in a wok, pop in a batch of spring rolls and cook over a moderate heat for 3-4 minutes until golden brown on all sides.
9. Remove from oil with a slotted spoon and drain on kitchen paper.
10. Repeat with remaining spring rolls.
11. Remove toothpicks before serving and serve hot, with your chosen dipping sauce in a separate bowl.