Thai cuisine cannot be imagined without rice and rice products. Without rice, a meal seems incomplete. Take it with fish, meat, vegetables. Meat rarely acts as an independent dish - more often it is part of the dishes.
It is necessary
- - Rice pancakes for rolls 1 pack;
- - shrimp 400 g;
- - minced pork 100 g;
- - fish sauce 2 tablespoons;
- - ginger root 3 cm
- - rice vermicelli 20 g
- - cilantro, feathers of green onions, 4 sprigs;
- - vegetable oil 1 l;
- - garlic 2 tooth;
- - chili pepper 1 pc.;
- - corn starch 1 tsp;
- - pepper, salt.
- For the sauce
- - chili pepper, dried or ground 1 tsp;
- - water 1 tbsp;
- - 3 tooth garlic;
- - brown sugar 1 tbsp;
- - fish sauce 4 tablespoons;
- - lime juice 0.5 tsp
Instructions
Step 1
For the sauce, chop the garlic and stir with the rest of the ingredients.
Step 2
Peel the shrimp from heads, shells and intestinal veins. Finely chop the pulp. Pour boiling water over the vermicelli and leave until it becomes soft. Then drain in a colander and chop. Chop the garlic, ginger, chili, green onion and cilantro.
Step 3
Heat 2 tablespoons of vegetable oil in a frying pan, add vegetables and herbs, stirring, fry for 30 seconds. Then add minced meat and cook, breaking lumps, for 5-7 minutes. Add shrimp, stir and remove from heat. Add noodles, fish sauce, salt and pepper.
Step 4
In a bowl, stir the starch with 1 teaspoon of water. Dip the rice pancakes one at a time in a bowl of hot water until softened, then place on a towel and brush with a starch mixture. Put some minced meat in the center of each pancake, roll it into a tube, tucking up the free edges.
Step 5
Heat vegetable oil in a deep skillet. Transfer the rolls and, turning, fry until golden brown. Then place the rolls on a paper towel to drain off excess fat. Serve with the sauce.
