The Best Thai Spring Rolls Recipes

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THAI SPRING ROLLS



Thai Spring Rolls image

I've been making these since I was a young girl- My husband and all his friends get really excited when I tell them I will be making these. They may be made in advance, frozen, then deep fried straight from the freezer. Seasonings can be easily varied or substituted- except for the prepared mustard.(note: when freezing- freeze single layers in a freezer bag, or in a tupperware with the layers separated by plastic wrap)

Provided by Jennycakes

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb ground pork
2 cups clear rice noodles (bean thread or vermicelli)
2 cups packaged Coleslaw (or shred the equivalent in cabbage & carrots)
1/2 cup finely diced onion
4 tablespoons prepared yellow mustard
3 tablespoons light soy sauce
3 teaspoons cayenne pepper or 3 teaspoons chili pepper flakes
1 teaspoon black pepper
1 tablespoon chili-garlic sauce
1 teaspoon Worcestershire sauce
1 egg, beaten
50 small spring roll wrappers (found in freezer section of most Asian food stores)
sweet chili sauce, for chicken (optional dipping sauce) (optional)

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.

THE BEST THAI SPRING ROLLS



The Best Thai Spring Rolls image

Make and share this The Best Thai Spring Rolls recipe from Food.com.

Provided by ChefAmanda15

Categories     Poultry

Time 1h

Yield 20 spring rolls, 10-12 serving(s)

Number Of Ingredients 15

1/4 cup cooking oil
1/2 lb ground turkey (optional)
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
1 teaspoon garlic salt
1 1/2 tablespoons soy sauce
3 cups cabbage, finely sliced (I get pre packaged cole slaw mix (with only the cabbage)
1 cup bean sprouts
1 (8 ounce) package egg roll wraps
1 cup sugar
1/2 cup red wine vinegar
1/4 cup water
2 teaspoons garlic salt
2 tablespoons ketchup
1/2 teaspoon dried hot pepper (I use Cayenne)

Steps:

  • Spring roll:.
  • Heat oil in a fry pan or wok.
  • Add next four ingredients until the meat is browned.
  • Add soy sauce and the remaining ingredients.
  • Let cool before wrapping in egg roll wrap.
  • Read the back of the egg roll wrap package to learn how to properly roll them.
  • Deep fry in 1 cup cooking oil until light brown.
  • Drain on a paper towel to get rid of excess oil.
  • Sauce:.
  • Combine all ingredients in a sauce pan and bring to a boil.
  • turn to low and let cook for 5 minutes.

Nutrition Facts : Calories 210, Fat 5.9, SaturatedFat 0.8, Cholesterol 2, Sodium 322.6, Carbohydrate 37.2, Fiber 1.4, Sugar 22.5, Protein 3.3

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