Thai Spring Rolls Bella Style

Thai Spring Rolls

Ingredients:
1 Garlic clove, crushed
1 small red Chilli, chopped
1 cm piece of Ginger, grated
1 tsbp Fish Sauce
1 tbsp dark Soy Sauce
¾ cup Vermecilli Noodles, soaked in hot water for 10 minutes then drained.
3 Spring Onions, finely chopped
1 small Carrot, grated
Handful Dried Chinese Mushrooms, soaked in hot water for 10 minutes, drained and cut into thin slices.
2 tbsp Fresh Coriander
½ cup fresh Bean Sprouts (or a tin will suffice, drain)
Spring Roll Wrappers

Dipping Sauce
1 tbsp light soy sauce
1 tsb fish sauce
Juice of ½ fresh lime
1 tsb fresh coriander
1 small red chilli

Method:
Heat little oil in a pan and gently fry the garlic, chilli and ginger for a few minutes for the oil to take on the flavors. Add the carrot, spring onion, mushrooms and bean sprouts and cook for 5 minutes until a little soft. Turn off the heat. Add the vermecilli noodles, the fish and soy sauce and the fresh coriander.. Set aside and leave to cool.

Meanwhile prepare your spring roll wrappers, having them ready to roll up will speed up this process which can be a little tedious. Best done with some friends and a glass or wine to make the time pass quicker J place a tablespoon of the mixture into the corner of the wrapper, start to roll up gently, bringing in the left and then the right hand corners and continue rolling. At the end you should be left with a corner, using a little water, dampen the corner and roll up.

You can put as little or as much filling in as you like. 1 tbsp is usually a good amount. You can also add chicken or pork to this if you prefer. I used to go out with a vegetarian so that is why I made this version, it caters for all..

Dipping Sauce
Mix all of the above together and enjoy with your spring rolls