Like other South East Asian cuisines Thai food incorporates a balance of flavours.  These are derived from lots of fresh ingredients, a variety of pastes and dipping sauces and the ever present rice and rice noodles.  Fish sauce (nam pla) and shrimp paste are used in many dishes, as are lemongrass, lime juice, palm sugar and chillies.  Other common ingredients are coconut milk, tamarind, coriander, Thai basil and kaffir lime leaves.

These little Thai spring rolls use a variety of Thai ingredients and are surprisingly simple to make.  They are good served with a hot, salty, sweet and sour dipping sauce.

Thai spring rolls with a tangy dipping sauce

Thai Spring Rolls

Ingredients

1 packet small spring roll wrappers (if you can only find the large ones, cut them into four)

500g minced pork (minced chicken or prawn is good too)

2 tbs fish sauce

1 tbs palm sugar (grated)

1 large stalk lemongrass (white part only, finely chopped)

2 cloves garlic (minced)

2 birds eye chillies (finely chopped)

2 spring onions (finely sliced)

1 thumb sized piece galangal (you can use ginger if unavailable)

2 tbs finely chopped coriander (roots, stalks and leaves)

1 tbs finely chopped Thai basil

squeeze of lime juice

For the dipping sauce:

juice of 1-2 limes

2 tbs fish sauce

2 birds eye chillies (seeds and ribs removed, finely chopped)

1 1/2 tbs grated palm sugar (or brown sugar)

1 tbs finely chopped coriander leaves

Method

In a large bowl, mix together all ingredients apart from the spring roll wrappers and the ingredients for the dipping sauce.  I find clean hands are the best for this, you can use gloves if you wish.  Cover and place in the refrigerator for an hour.  Thaw spring roll wrappers and separate the sheets.  You will need a clean board and a cup of water.  Place the spring roll wrapper in a diamond position on the board.  Place a small amount of the meat filling,  moulded into a cylinder shape, near the bottom end of the wrapper making sure to leave a small triangle of pastry.  Fold the small triangle over the meat and tuck in the edges like an envelope.  Wet the rest of the pastry with some water and roll up.  Try to make sure they are well sealed.  Place on a plate, seam side down and continue until all the filling has been used up.

Heat enough sunflower or peanut oil in a wok for deep frying.  You know it is hot enough when bubbles form around the handle of a wooden spoon dipped in the oil.  Fry the spring rolls in batches until lightly golden.  Drain on a wire rack and serve immediately with the dipping sauce.

For the dipping sauce:

Mix together all ingredients, if it is too strong add a little water.  If you are having trouble getting the balance right a tablespoon of sweet chilli sauce is optional.

A delicious finger food option