Thai Spring Rolls From Quick Easy Thai Recipes

THAI SPRING ROLLS

Steps:

• Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
• Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.

CRISPY THAI SPRING ROLLS RECIPE

Steps:

• Heat the vegetable oil in a large wok over medium heat. Add the garlic and cook until fragrant, then add the chicken mince and stir fry until cooked through (around 2-3 minutes).
• Add the bean sprouts, carrot, baby corn and spring onion and mix thoroughly.
• Add the fish sauce, oyster sauce and sugar and stir.
• Finally add the glass noodles and stir through until ingredients are evenly mixed and the liquid has mostly evaporated.
• Lay out one spring roll pastry or wrapper on a clean surface (smooth side down). If using a square wrapper, have one of the corners facing towards you.
• Place a scoop of filling in one corner of the wrapper. Fold the bottom corner of the wrapper up and over the filling, pressing in firmly to remove any air pockets. Keep rolling up to the centre of the wrapper.
• Rub water over the top edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.
• Heat the canola oil in the wok over a medium heat, ready to deep fry. Slide each spring roll into the wok slowly to avoid splashing. Deep fry until golden brown, around 4-6 minutes.
• Transfer to a strainer or place on kitchen paper towel to drain the oil.
• Serve with your chosen dipping sauce such as nuoc mam cham.

THAI SPRING ROLLS

Steps:

• Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
• Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
• Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
• Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
• Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.

THAI CHICKEN SPRING ROLLS

Steps:

• Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
• Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
• Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
• Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE

Steps:

• In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
• Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
• To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.