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Monday, February 25, 2008

Spring roll [Po-Pea-Tod] (เปาะเปี๊ยะทอด)


Spring roll

Ingredients



1. Srping roll skins 500 grams

2. Noddle jelly 100 grams

3. Crabmeat token out of shell

4. Chicken breast chopped 2 cup

5. Mushroom soaked and shredded 5 pieces

6. Bamboo shoots shredded 1 cup

7. Chinese cabbage shredded 1 cup

8. Garlic 1 teaspoon

9. Cilantro root 1 teaspoon

10. Pepper 1/2 teaspoon

11. Suger 1 tablespoon

12. Soya sauce 2 tablespoons

13. Fish sauce 1 tablespoon

14. Cornstarch stirred into water and over heated until sticky 3 tablespoons

15. Vegetable oil 1 bottle

Dipping Sauce Recipes



1. White vinegar 1 cup

2. Suger 1 1/2 cups

3. Salt power 2 tablespoons

4. Red chili blended well 1/2 tablespoon

5. Garlic blended well 1/2 tablespoon

Directions


1. Grind cilantro root, garlic and pepper well. Then stir-fry them over heated oil until aromatic smell. Add chicken and stir again until well cooked. Place noodle jelly, mushroom, bamboo shoots, cabbage, crabmeat and stir-fry them until well combined.

2. Season with fish sauce, Soya sauce, sugar as favorite. Remove and set aside for cool.

3. Place sprint roll skin on flat area, spoon perpared filling in the middle, spread the filling horizontally, fold the left-right corner, the bottom corner and roll upward until into sausage shape.

4. Heat oil into work for deep-frying, place spring rolls and fry until turned into yellow. Remove and drain from oil. Serve with dipping sauce.

5. Mix vinegar, suger and salt well. Simmer over heat until sticky. Remove, and add chilli, garlic. Stir well for ready dipping sauce.
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Posted by giogio at 5:55 PM  

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