Thai Spring Rolls
- Ready In:
- 2hrs 6mins
- Ingredients:
- 17
- Yields:
-
25-50 spring rolls
- Serves:
- 12
ingredients
- 25 spring roll wrappers, 8-in square (or 50 4-in square wrappers)
- 2 tablespoons all-purpose flour
- 4 -6 dried Chinese mushrooms, soaked in warm water for about 30 minutes
- 2 ounces cellophane noodles (mung bean noodles)
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced fine
- 2 fresh red chilies, seeded and chopped
- 8 ounces ground pork
- 2 ounces shrimp, cooked and peeled
- 2 tablespoons Thai fish sauce
- 1 teaspoon sugar
- 1 carrot, grated
- 2 ounces canned bamboo shoots, drained and finely chopped
- 2 ounces bean sprouts (about 2/3 cup)
- 2 spring onions, finely chopped
- 1 tablespoon fresh coriander, chopped (cilantro)
- salt and pepper
directions
- Make the filling: Drain and squeeze the mushrooms and chop finely.
- Pour hot water over the noodles and let stand for 10 minutes. Drain and cut noodles into 1-inch pieces using scissors.
- Heat the oil in a wok and add the garlic and chillies. Cook about 30 seconds and remove to a plate.
- Add the pork to the wok and stir-fry until cooked.
- Add the mushrooms, noodles, shrimp, fish sauce, sugar, salt and pepper, stirring well.
- Tip the mixture into a bowl and add the grated carrot, chopped bamboo shoot, beansprouts, spring onion, coriander and chilli mixture. Stir well and chill.
- To make the spring rolls: Unwrap the spring roll wrappers. Cover them with a damp cloth while making the rolls. Put the flour in a small bowl and add a little water to make a paste.
- Place a spoonful of filling on the lower edge of the wrapper and, using a brush, brush a little flour paste on the top edge of the wrapper. Cover the filling with the wrapper, rolling from the bottom, then turn in the sides and roll to the top, sealing the edge with the paste on it.
- Set the completed rolls aside and freeze.
- To cook, heat the oil to 360 degrees and deep-fry the rolls for about 6 minutes each, depending on the size of the rolls. Drain on a rack or paper towels and serve with chilli sauce.
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RECIPE SUBMITTED BY
KK7707
Saint Petersburg
One of my passions is to feed people, but I wouldn't work in a commercial kitchen on a bet. It's too hard - and I have great respect for those who do it. I fix dinner for about 60 people once a year and am always looking for new recipes for "the party", which is what led me to this site. My husband and I also make and can jams (especially strawberry - plentiful in Florida, peaches, tomatoes and green beans, not to mention the annual cookie frenzy each December when we make about 75 dozen cookies for gifts. We also smoke salmon often. We love living in Florida, but miss the fine seafood, corn, tomatoes, peaches and apples of the mid-Atlantic coast.?Below I've?defined how I rate recipes to make my ratings more useful. I think this is important as I rely a great deal on ratings and comments by other Chefs and I would like to know what their standards are. How I rate recipes: 5 stars: These are recipes I expect to make many times and require little in the way of changes to be really, really good. This rating doesn't take into account as to whether a recipe is 'gourmet' or just plain good food - if I expect to make it often, it gets 5 stars. 4 stars: These are recipes that are very good, but for one reason or another I don't expect to make it often. The reasons for not making it often can be varied, such as difficulty or cost, but NOT because we just thought it was OK instead of great. These recipes are just as good as my 5-stars and are ones I would consider making again. 3 stars: These are recipes that one of my family or extended family liked or loved, but there wasn't a consensus that it was really good. 3 stars means I probably won't make again unless there are easy changes I can do to make it more to our liking. 2 stars: These are recipes that just aren't to my taste for one reason or another. Could be flavor, poor appearance, difficulty - just about anything. I don't plan to make it again. 1 star: These are recipes I didn't even end up serving to others and will not make again. Usually my problem with these recipes is with the taste. You won't find many of these ratings from me as it is sometimes kinder to just not rate it. If I do rate it, it is to make suggestions on how to improve it.