Thai Warriors

Cook time: 0 min.
Servings: 4

Ingredients for Thai Warriors

		"galangal 10x5 cm. grated on the micrograin
		2 stalks lemon grass. the cut in fine strips
		Forårsrulledej
		Ginger 10x5 cm. cut into fine cubes
		Coriander
		Pepper
		Canola oil
		Salt
		Sweet Basil
0.5		Cabbage cut into smaller strips
1	dl	Fish sauce to taste
1	bundle	Spring onions cut in fine strips
1-2	clove	Garlic, cut finely diced
2		Eggs
3		Carrots
750	g	Pork

Instructions for Thai Warriors

To prepare the Thai Warriors recipe, please follow these instructions:

Galangarod, ginger, lemongrass and garlic brune in a pot of oil.

The meat is added and added.

When the meat is about to finish add the carrots and a few minutes after the rest of the vegetables + herbs.

Season with fish sauce, salt and pepper.

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The spring roll is ready under a wet cloth - it must be underneath all the time, not to dry out / stick together.

You pull a thin slice at a time and lay on the table, square with a tip upward.

The upper triangle brushes with eggs.

Depending on the size of its spring rolls, take 1-2 tbsp. Fill and lay at the bottom of the corner.
Then roll for a single time - then fold the pages over, like an envelope - brush again with egg and roll the roll completely.

You have to roll tightly, like if you roll sushi. If too much air enters, they may explode into the oil.

Then put them on a piece of baking paper.

The oil is heated in a saucepan (about half filled, depending on size) to high heat.

The oven is switched on at approx. 100 degrees, refractory dish with baking paper is ready.

With a frying pan, carefully put the spring rolls into the hot oil and fry until crisp and golden.

1-5 at a time depending on the size of spring rolls and surplus.

Then they are put in the oven and kept warm.

tips:
We made them as main course and made them medium sized and ate 4-6 each. With two large spoon filling there will be approx. 22 pcs. If you make them small, there may be small snacks like the starter or the buffet.