Golden Bags (ถุงทอง)

“Thung Tong” in Thai translates directly to Golden Bags. They are a symbol of good luck so whether it be a special occasion or a casual get-together, whip these Golden Bags up as an appetizer or a snack and enjoy their beautiful and golden crispiness.

 Recipe for Golden Bags

  • 80 grams of minced pork
  • 1 tablespoon of chopped turnip
  • 1tablespoon of chopped mushroom
  • 1 tablespoon of chopped celery
  • 1/2 teaspoon of salt
  • 1/4 teaspoon pepper
  • 8 strands of chives or celery
  • 8 spring roll sheets
  1. Mix the minced pork with finely chopped turnip, mushroom, celery, salt and pepper in a bowl and set aside
  2. Lay out the chive strands to prepare for tying. If you are using celery, peel away from the stalks until you get strings of celery thick enough to hold the bags together but thin enough to bend and wrap around them
  3. Then divide pork mixture into 8 equal sized balls
  4. Place a spring roll sheet on a flat surface and put the pork ball in the center then fold the sheet in half and fan the top by folding it to seal the Golden Bags
  5. Use the chives or celery to tie the bags. Tie a tight knot to make sure that it doesn’t come loose in the oil, cut off any hanging string
  6. Prepare a hot pan of oil for deep drying over medium heat
  7. When the oil is hot, carefully place the bags fan side first (this seals the bags and prevents any splitting) into the oil three at a time so they don’t crowd
  8. When golden, remove them from the oil and place them on paper towels until excess oil has been absorbed
  9. Once cooled, serve and enjoy!

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