Tiny Spring Rolls (dry-fried)
2 pkts of small spring roll wrappers will make 25 spring rolls
1 tbsp each of olive and sesame oils
1 tsp Thai yellow curry paste
1/2 bunch of coriander, Roots and leaves chopped finely
1/2 small block of firm tofu, diced
1 carrot, diced
1 potato, diced
1 tbsp fish sauce or 2 anchovies
1-2 tbsp kecap manis (sweet soy – ABC sauce)
1-2 tbsp of sweet chilli sauce
1 cup bean thread vermicelli, soaked, drained and roughly chopped
1/2 bunch coriander leaves, roughly chopped
1 cup purple or white cabbage, shredded
Heat oils and add curry paste and coriander root and stems.
Cook until paste starts to stick. Add tofu, carrot and potato and cook over a medium heat with a little water until vegies are tender.
Now add the sauces and then the noodles, cabbage and coriander leaves.
Give mixture a good stir then taste for seasoning.
Spring roll wrappers should be separated before rolling, you will need 2 wrappers for each spring roll, one wrapper at a time.
These may now be frozen and pulled out to cook as needed. Fry in a non- stick pan with a small amount of oil.
Drain and pile.