Thai Spring Rolls

Here’s our favorite Thai spring rolls recipe at Chantra Authentic Thai. They taste great and are easy to prepare.

Basically there are 2 parts to the cooking process:

1. First you need to stir-fry the stuffing

2. Second part involves wrapping them up and deep-frying them.

Here are the things you need:

• 5 cloves garlic, minced
• 1 cup shredded or chopped cabbage
• 1/2 cup shredded or chopped carrot
• 5 shiitake mushrooms, cut into matchstick or small pieces(if you use dry mushrooms, soak them in hot water for about 5-10 min or until soft before cutting)
• 2 cups bean sprouts
• 1 small packet of Thai glass noodles (they are sold in dryversion at the supermarket in Thailand and in most Asian grocery stores, soak them in hot water for about 3 minutes or just follow the instruction on the packet, don’t forget to drain them after soaking)
• 1/2 cup of water
• 3 tbsp soy sauce
• 3 tbsp Thai fish sauce
• 1 tsp sugar
• 2 tbsp vegetable cooking oil
• *** If you’d like, you may add some minced chicken or pork or some tofu (cut into matchstick pieces)

For wrapping, deep-frying and eating:

• 1 packet of large spring roll wrappers (thawed if frozen)
• 1 Egg, beaten- Some vegetable oil for deep frying
• Thai sweet chilli sauce
• *** Optional: You may add some roughly chopped fresh coriander to the sweet chilli sauce

Preparation:

1. Over a medium heat, put the cooking oil in a wok or a large frying pan. Add minced garlic – stir-fry for 1 minute. Be careful not to burn the garlic. (If you’re adding minced chicken or pork or tofu, put them in now and cook for about 3-5 min.)
2. Add carrot, cabbage, mushrooms and water. Stir-fry 2-4 minutes, until the vegetables have softened.
3. Then add bean sprouts. Stir-fry for another minute. As you stir-fry, add the sauce and sugar.
4. Mix in the glass noodles.
5. Do a taste test for salt. If not salty enough add more fish or soy sauce.
6. Remove from heat. Drain if there’s too much liquid.
7. To assemble the spring rolls, place a spring roll wrapper on a clean working surface cut diagonally in half so that you have two triangles. Place the triangle in front of you with it pointing away from you. Place 1 1/2 tbsp full of the filling in the middle of the wrapper about 2 inches away the edge nearest to you.
8. Fold the bottom edge up 1/3 of the way and then the left and right sides of the wrapper over the filling. Roll to the other end. Secure the roll by dipping your fingers in some egg and wetting the end, “pasting” it shut.
9. To fry, heat some vegetable oil, about 2 inches deep, in a wok over medium heat. When hot, place spring rolls in oil and fry while continuously rolling the spring rolls. The Spring rolls are done when they turn light to medium golden-brown. Place on paper towels to drain.
10. Serve the spring rolls while still hot with Thai Sweet Chilli Sauce.

Let us know in the comments what you think of it!