Spring Rolls with Chili and Peanut Sauce Preparation Time: 40 minutes (plus standing time)| Cooking Time: 35 minutes (plus cooling time) 50g rice vermicelli 250g lean pork 1 tablespoon oil 1 clove garlic, crushed 1 teaspoon chopped fresh red chilies 2 green onions, chopped 1 medium carrot (120g), grated 1 tablespoon chopped fresh coriander root 1 tablespoon chopped fresh coriander leaves 1 teaspoon fish sauce 100g cooked shrimps, shelled, chopped 30 spring roll pastry sheets 1 tablespoon cornflour 2 tablespoons water Oil for deep-frying CHILI AND PEANUT SAUCE 1/4 cup white vinegar 2 tablespoons sugar 1/2 small green cucumber (65g), peeled, seeded, chopped 1/4 teaspoon chopped fresh red chili 1 tablespoon chopped peanuts

Cover vermicelli with warm water in bowl, stand 10 minutes; drain well. Chop vermicelli.

Process pork until finely minced. Heat oil in pan, cook pork, garlic and chilies, stirring, until pork is browned. Add onions, carrot, coriander root and leaves, sauce, shrimps and vermicelli. Cook, stirring, until hot; cool.

Place level tablespoons of mixture on a corner of each pastry sheet, brush edges with blended cornflour and water. Fold left and right corners inwards, then bottom corder inwards. Roll pastry sheet to enclose filling.

Deep-fry rolls in hot oil until well browned; drain on absorbent paper. Serve hot spring rolls with chili and peanut sauce.

CHILI AND PEANUT SAUCE: Combine vinegar and sugar in pan, stir over heat until sugar is dissolved. Bring to boil, simmer, uncovered, for about 4 minutes or until syrup just begins to color. Remove syrup from heat, transfer to bowl; cool slightly. Stir in remaining ingredients.

Makes 30.

Store
Rolls can be prepared 3 hours ahead. Store, covered, in refrigerator.

Per spring roll: 2.6g fat, 70 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks