Attention foodies, gourmets and gourmands! This is the first post on my new food blog, launched to celebrate my farewell to my Nordic origins and my arrival, once again, to the Emerald Isle (this is in fact my third time moving to Ireland but this time you’re not getting rid of me). So what’s the craic and how’s tricks, as they say over here (for a long time I did in fact believe ‘Trix’ was a person, and a very popular one indeed, since everybody kept asking for her!).
For those of you that have just happened to stumble upon this blog, I just want to quickly mention that I am the author of the Danish food blog foodfanatic.dk. For years my non-Danish speaking friends have been asking me when they could look forward to an English version of my blog, as up until now, given the language barrier they were limited to looking at my many food photos with no chance of re-creating the dishes themselves as the recipes would all be in the unintelligble tongue of the Danes. I hope this blog will inspire you live to your own kitchen adventures or, at the very least, provide you with some epicurean enjoyment as I take you along on mine.
The stuffing for the spring rolls is fried in a wok before the spring rolls are deep fried in order to shorten the cooking time in oil.
The cooked spring rolls just taken from the oil and left to drain.
This photo has absolutely nothing to do with the spring rolls but I thought it was quite nice to add anyway.
Since this is the first recipe on this site, I have decided to start off with what is possibly the most popular dish I know; Thai spring rolls. This recipe has been passed on to me from my Thai mother, so this is the real deal guys.
I often cook Thai food when I throw a dinner party, and these spring rolls, no matter the number of Thai dishes I put on the table, are always the winner by far. The only downside to having tasted these, all modesty aside, is that you will end up getting disappointed for evermore when ordering springrolls at Asian restaurants. They really are that good.
Ingredients
- 400g pork mince
- a couple of dried shitake mushrooms
- a couple of black Chinese mushroooms (black fungus)
- 1 small can of bamboo shoots in thin strips (like matches)
- 1 handfuld of cooked glass noodles (vermicelli)
- 4 cloves of garlic, chopped
- 1 onion, chopped
- 1 carrot, grated
- 4 tbsp light soy sauce
- 1 tsp white peber
- 1 tsp sugar
- 1 tsp salt
- 1 handfuld beansprouts
- about 25 sheets of spring roll pastry size medium
- 1 egg for ‘glueing’
- oil for deep frying
Soak the dried mushrooms in cold water overnight, or if stuck for time, in hot water for a couple of hours. Then give them a squeeze to get rid of excess water and slice them thinly. Mix all the ingrediens for the filling, except the beansprouts, and fry in a big pan or wok in a small amount of oil. Let the mix cool enough to handle, add the beansprouts, fold into the spring roll pastry and use the egg to seal the springroll as shown in the video below.
Heat the oil in a big pot and immerse the spring rolls until golden. Let the cooked spring rolls drain and put on a plate with kitchen towel until served (if neccessary they can be kept hot in the oven). Serve with sweet chili sauce and if desired some dark soy sauce.
{ 4 comments… read them below or add one }
I have been one of the lucky people to try your Thia spring rolls and i think the are to die for. Thank you my dear for giving me such pleasure.And the extra few pounds.
Thanks Mick, I am delighted that you liked the spring rolls.
I totally recomend this recipe even if you are new to Thai food
Hey these look great. Lovely photos. I made my own spring rolls which were great and i made the wrappers myself which took a bit of time but next time i will buy store bought…. But this is truly a great dish.