ePrivacy Directive Compliance
Buddha Statue Meanings
Free Online Travel Magazine




 
Web
www.thailand-travel-guide.co.uk

Buddha: " Whenever you see things, just see. Whenever you listen, just listen. Whenever you know, just know."

Spring Rolls (Por Peea Tod)

Courtesey of Baipai Thai Cooking School, Bangkok

Spring Rolls - Por Peea Tod -  Courtesey of Baipai Thai Cooking School, Bangkok

Our review of The Baipai Thai Cookery School

Ingredients (Makes 5 rolls)

1 Coriander root, chopped
1 Clove of garlic
10 White peppercorns
20 grams Soaked vermicelli
30 grams Minced Pork
20 grams Chopped mushroom
20 grams Shredded cabbage
20 grams Shredded carrot
1 tspn Seasoning Soy Sauce
1 tspn Soy Sauce
1 tspn Sugar
2 tblspns Water or Broth
1 tblspn Vegetable oil
5 Spring Roll Sheets
1 Egg yolk (for sealing)

Dipping sauce (Sufficient for 20 Spring Rolls):

60ml Water
60ml Vinegar
6 tblspns Sugar
1 tspn Salt
1 Red Jalapeno pounded into paste form
10 grams Shredded white radish

Method – Spring Rolls:

Filling:

1. Pound coriander root, garlic and peppercorns together until well pasted to become a ‘herb mixture’.

2. Heat oil in a wok on a medium heat until thin smoke is produced.

3. Put herb mixture in and stir fry until the pork is cooked.

4. Add shredded cabbage, carrot and mushroom. Stir well then add vermicelli, water and flavour with the seasoning soy sauce, soy sauce and sugar.

5. Stir fry the mixture until cooked. Note that it should appear dry. Set aside to cool down.

Wrapping:

1. Place spring roll sheet on a flat surface and put about 1 tablespoon of filling onto the sheet.

2. Fold the near end of the sheet over the filling and pull back a bit to tighten.

3. Fold both side ends over, roll all the way to the opposite end and seal the roll with egg yolk, set aside.

4. Deep fry spring rolls on medium heat, placing them gently into the fat to avoid splashing.

5. Turn rolls constantly until golden brown, then drain and strain well. Serve on a plate with dipping sauce.

Method – Dipping Sauce:

1. Put water, vinegar, sugar, salt, chilli paste and shredded white radish into a saucepan.

2. Place on stove and turn on low heat.

3. Boil and let simmer until the sauce is thickened.





Listen Now

Thai Language


Flag of Thailand

 


 


Thai Recipes

Shopping

Flora and Fauna

Industry and agriculture

Thailand - Driving

Thailand 2004 Tsunami

Train Info

Highways & Byways

Frequently Asked Questions


Items annotated (TAT)
are courtesy of the Tourism Authority of Thailand
News Room


Calling all Thailand Travel & Tourism Specialists

Free Pages - Get your details listed in our Directory

Drop us an email providing the details you would like entered into the directory or alternatively write using the address details below.

You do not need to have a web site to get listed.

Back to Top

Other JeGraNet.com web sites

Residual Income

Owned & Operated By: JeGraNet.com
Copyright 2005 to 2012 - All rights reserved | Privacy Policy