thai recipes by amita thai cooking class

Poh Pia Pla

Baby Spring Roll with Minced Fish Filling

• 1 pack frozen spring roll sheets
• Vegetable oil for deed fry

Filling

• 360 grams steam cooked white fish meat (boneless)
• ½ cup fine chopped shallot or red onion
• 2 tablespoons chopped garlic
• 2 teaspoons chopped coriander roots
• 1 tablespoon chopped galangal
• ½ teaspoon white pepper
• ¼ cup palm sugar
• 2 tablespoons fish sauce
• Pinch of salt
• 3 tablespoons vegetable oil

1. Pound in mortar white pepper, coriander roots, galangal and garlic till fine and well mixed
2. Heat the oil in a frying pan, add the pounded mixture and stir until the aroma comes up
3. Add fish meat and chopped shallot
4. Stirring constantly
5. Season with palm sugar, fish sauce and a pinch of salt. Stirring till they mix well together
6. Remove from the pan and set aside

Wrapping

• Leave the frozen spring roll sheet out, let it soft and cut into triangle shape around 5 cms x 6 cms x 6 cms per piece (always cover with wet towel to keep them moist and soft)
• Place a little of the fish filling on the sheet
• Fold both ends of the sheet and roll them to keep the filling in place
• Seal the edge of the sheet with water or white egg

Frying

• Heat the oil in a deep frying pan with medium heat
• Deep fry spring rolls till turn light golden brown
• Drain well on paper towel

Serve hot with sweet and sour sauce or mind chili sauce