Thai Spring Rolls

I love spring rolls but the ones which you get from thai and chinese restaurants tend to be very bland (probably to keep their costs down). These ones are scrummy!

1. 1

   Soak vermicelli in hot water for a few mins till soft.

2. 2

   Drain. Leave till cold. Cut into 3" pieces.

3. 3

   Finely chop onion.

4. 4

   Finely julienne carrot.

5. 5

   Finely slice cabbage.

6. 6

   Finely slice celery.

7. 7

   Finely slice leek.

8. 8

   Pound coriander root and stem in pestle and mortar.

9. 9

   Add garlic to coriander mix and pound together.

10. 10

    Heat oil and stir fry garlic and coriander mix 2 mins.

11. 11

    Add mince and stir fry for 5 mins.

12. 12

    Add drained vermicelli and stir fry 30 seconds.

13. 13

    Add remaining ingrediants and stir fry for a few mins.

14. 14

    Taste. I usually add more maggi.

15. 15

    Transfer to a bowl to cool completely.

16. 16

    Put 2 tablespoons of mixture onto each wrapper.

17. 17

    Roll and seal with beaten egg.

18. 18

    Deep fry till light golden brown.

19. 19

    Drain.

20. 20

    Serve with chilli sauce.
    
    I buy "Squid brand Thai fish sauce" which is sold in chinese and thai supermarkets but also now readily available in Tesco, as is the Maggi liquid seasoning.