Spring rolls fan? Try new flavours! The combination of pork and bamboo shoots is classic in Thai cuisine. It can be found, for example, in many dry curries from Southern Thailand, the famous khua kling, or in Issan cuisine, with steam cooking in banana leaves. Here we have added wood ear mushrooms, turnip and the indispensable Saam gler, the coriander paste. For 10 pieces.
10 fresh spring rolls wrappers 1 garlic clove 1 coriander root (about 2 g) 1 teaspoon white peppercorns 1 tablespoon vegetable oil 150 g minced pork 150 g bamboo shoots, cut into fine julienne 100 g turnip, cut into fine julienne 50 g wood ear mushrooms, cut into thin strips 1 teaspoon salt
1.5 tablespoons coconut sugar 2 tablespoons oyster sauce 20 grams spring onions, chopped 1 egg, lightly beaten
Pound garlic, coriander and peppercorns until smooth.
In a large frying pan or wok, heat oil and stir-fry coriander paste over medium heat, stirring constantly, for about 1 minute. Over high heat, add minced pork, bamboo, turnip and mushrooms. Cook for about 5 minutes, stirring frequently. Add seasoning (salt, sugar, oyster sauce) and cook until mixture is dry. It is important in this recipe that there is no more residual liquid in the pan. Add spring onions and remove from heat. Cool the mixture before rolling the spring rolls.
Divide the mixture into 10 equal portions using an electronic scale. If not, first divide the mixture in half, then divide into 2 boudins to be divided into 5 using tablespoons to form parts of equal weight. It is not strictly necessary to proceed in this way, but the presentation will be improved if spring rolls are of similar size.
Place a spring roll sheet in front of you with a corner pointing in your direction. Wet the edges with a little bit of beaten egg, using a brush (use a small amount of beaten egg as if the spring roll is too moist it will break during cooking). Place 1 serving of stuffing in the corner closest to you. Fold the corner over the stuffing. Fold the side corners inwards and roll.
Fry the spring rolls, turning them over for even cooking (cooking takes about 3 minutes). Drain on kitchen paper.
Serve with sweet chili sauce or sweet and sour cucumber relish.