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Tung Thong

Thai Golden Bag
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: thai
Ingredients Method

Ingredients
  

  • 1/4 cup minced chicken
  • 1/4 cup minced shrimp
  • 1/4 cup vermicelli mung bean noodles cut up
  • 2-3 shiitake mushrooms finely chopped
  • 2 slices carrot finely chopped or shredded (when they say slices they mean Thai carrot slices, they are about 2″ in diameter)
  • 50 grams Chinese chives 1 strand finely chopped the others blanched whole
  • 1/2 teaspoon white peppercorns
  • 1 ″ piece of coriander root
  • 1/2 garlic clove
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon soy sauce
  • 1 teaspoon seasoning sauce
  • 1/2 tablespoon rice flour
  • Pinch of sugar
  • Sprinkle of pepper powder ground pepper
  • 4-6 Spring roll wrappers depending on size of your circle cutout
  • 1/4 cup chili or plum dipping sauce

Method
 

  1. Combine peppercorns, coriander root and garlic clove in mortar and pound until a thick paste and add to medium bowl.
  2. Add chicken, shrimp, vermicelli, mushrooms, carrots and chopped chives to same bowl as peppercorn mixture and stir good.
  3. Add oyster sauce, soy sauce and seasoning sauce and rice flour and combine well. Set aside.
  4. Cut approximately 6″ circles, using a bowl and sharp paring or carving knife, out of the spring roll wrappers.
  5. Take wrapper, smooth side down, and add about 1 1/2 to 2 tablespoons of the meat mixture to the center. Pull sides up to form a bag and tie with a piece of blanched Chinese chive. Cut off excess chive, leave about 1/2 inch long.
  6. Deep fry until golden brown on medium heat. You want the filling to be done before you brown the exterior.
  7. Serve with chili or plum sauce.