Origins: Vietnam and Canton
Ingredients:
- spring roll wrappers
- corn starch and water mixture (for Method 1 only)
- Thai sweet corn (fresh or can)
- chopped coriander leaves
- salt and pepper, oil
- optional: chopped fresh chili
- sweet chili sauce
Making the Filling:
- boil or cook the sweet corn (or simply take from a can of sweet corn)
- chop coriander
- in a mixing bowl, mix the corn and coriander
- season with salt and pepper (and fresh chili)
- add a spoon of sweet chili sauce and a drizzle of oil (which helps to group the ingredients together)
Method 1: Fried
- fill a shallow dish up with water
- gently soak each layer of spring roll wrap for around 15-20 seconds
- spring roll wrap will soften and absorb moisture even after you remove from water
- take the filling and roll it the same way as in Method 1, just without corn starch (not necessary)
- like making a burrito, dispose around 1 large spoon of filling in a line
- roll the spring roll tightly
- slightly adjust amount of filling if necessary
- fold in the sides before finishing the roll
- at the end of the roll, use a brush and wet the wrap with corn starch solution to help sticking during frying process
- using a fryer (small pot with 5-10cm oil, enough to cover the spring roll), heat oil to 160°C
- fry until golden and cool on oil absorbing paper before serving
Method 2: Fresh
- fill a shallow dish up with water
- gently soak each layer of spring roll wrap for around 15-20 seconds
- spring roll wrap will soften and absorb moisture even after you remove from water
- take the filling and roll it the same way as in Method 1, just without corn starch (not necessary)
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