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Thai   -   Shrimp Rolls (Hae Koon)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 2 Tablespoons Peanut Oil
  • 3 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Ginger
  • 1/2 Cup Ground Pork
  • 1 Tablespoon Fish Sauce
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cornstarch
  • 1 1/2 Cups Cooked Shrimp -- chopped
  • 1 Package Spring Roll Wrappers
  • 1 1/2 Teaspoons Cornstarch -- dissolved in
  • 2 Tablespoons Water
Directions Heat peanut oil over medium heat and add garlic and ginger. Fry until golden. Add pork and stir fry for 1 minute. Now add fish sauce, pepper, salt and cornstarch. Stir until cornstarch begins to thicken the mixture. Drop in shrimp, remove from heat and set aside to cool. Drop a tablespoon of the mixture onto a wrapper and roll into spring rolls. Seal with the cornstarch mixture. Heat oil to hot and drop spring rolls in. Fry until golden on both sides. Remove from oil and drain. Serve with your favorite sauce.
Serves 8
Time to Make 0:00

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