Tung Tong Recipe

Tung Tong is popularly called "Gold Bags" and the crispy pastry have a cilantro (coriander) flavored filling based on water chestnuts and corn. They are the perfect vegetarian snack for appetizers and light bites food. This dish is best serve hot. See recipe

Ingredients: (Makes 18)

18 spring roll wrappers, about 8 cm/3¼ inch square, thawed if frozen
Oil, for deep-frying
Plum sauce, to serve

For the filling:

4 baby corn cobs
130 g/4½ oz can water chestnuts, drained and chopped
1 shallot, coarsely chopped
1 egg, separated
30 ml/2 tablespoons cornstarch (cornflour)
60 ml/4 tablespoons water
Small bunch fresh cilantro (coriander), chopped
Salt and ground black pepper

Method:

1. Make the filling. Place the baby corn, water chestnuts, shallot and egg yolk in a food processor or blender. Process to a coarse paste. Place the egg white in a cup and whisk it lightly with a fork.

2. Put the cornstarch in a small pan and stir in the water until smooth. Add the corn mixture and chopped cilantro and season with salt and pepper to taste. Cook over a low heat, stirring constantly, until thickened.

3. Leave the filling to cool slightly, then place 5 ml/1 teaspoon in the center of a spring roll wrapper. Brush the edges with the beaten egg white, then gather up the points and press them firmly together to make a pouch or bag.

4. Repeat with remaining wrappers and filling. Heat the oil in a deep-fryer or wok to 190C/375F or until a cube of bread, added to the oil, browns in about 45 seconds. Fry the bags, in batches, for about 5 minutes, or until golden brown. Drain on kitchen paper and serve hot, with the plum sauce.

[via recipe from: Low-fat no-fat Thai & South-East Asian Cookbook by Jane Bamforth]

Other ways to make Tung Tong go here:  Tung-Tong---Thai-Egg-Rolls